These are bite sized, deliciously soft and chewy, chocolate and peanut butter treats that are similar to Hershey’s peanut butter and chocolate kiss cookies (recipe here).  I made them for a hockey night, a birthday lunch, and for Valentine’s day when Reese’s released heart shaped mini peanut butter cups.  These would be great for picnics, pot lucks or cookie exchanges.

Note:  The heart shaped peanut butter cups did not work as well as the original ones, because they lost their heart shape when pressed into the warm cookie dough.  So if you use the heart shaped ones, be sure to allow the baked cookie dough to cool for one minute before pressing in the heart shaped peanut butter cup.

Mini Peanut Butter Cup Cookies Recipe

makes approx. 48 bite sized treats; adapted from Bakergirl

2 x 230 g packages of Reese’s miniature peanut butter cups

1/2 cup unsalted butter, softened at room temperature

1/2 cup smooth peanut butter

1/3 cup granulated sugar + more for rolling

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups + 1 tbsp all-purpose flour

3/4 teaspoon baking soda

Preheat the oven to 375°F.   Sift together the flour and baking soda in a medium sized bowl and set aside.  In a large bowl, beat the butter and peanut butter at medium speed until well blended.  Then add both sugars and beat until fluffy.  Mix in the egg and vanilla until well combined.  Then gently mix in the dry ingredients until just combined.  The dough will be sticky, so it helps to wet your hands slightly with water.  Alternatively, you could chill the dough in the fridge for 30 minutes.  Use your hands to shape 3/4 tbsp of the dough into roughly the shape of a small ball.  Roll it in a small bowl of granulated white sugar and place it into a greased (I use a cooking spray) mini muffin pan.  Repeat with the remaining dough.  Bake until the cookies are lightly browned, about 6 minutes, turning the pan halfway through.  You want the cookie dough to be soft and chewy when cooled, so do not overbake or it will be  crunchy.  Meanwhile, remove the miniature peanut butter cups from the wrappers.  Once the cookies are done, immediately press a peanut butter cup into the center of each cookie (the cookie may crack around the edges).  Transfer the pan to a wire rack and allow to cool.  Then remove the treats from the pan and enjoy.  Store in an airtight container at room temperature.