Design Eat Repeat

1 Preheat oven to 350 degrees. Unwrap peanut butter cups from foil so they are ready to insert into cookies right after they come out of the oven.
2 Cream together butter, peanut butter, brown sugar, and white sugar. Add eggs, vanilla, and baking soda. Once incorporated, slowly add in the flour and mix just until the flour disappears.
3 Fill mini muffin tins ¾ full with dough. Bake for 8-10 minutes. Once out of the oven, immediately place a mini Reese’s peanut butter cup in center of each cookie. Cool for 5 minutes and remove from muffin tin. Continue to cool cookies or place in freezer for 20 minutes to allow peanut butter cup to harden.