Reese's Peanut Butter Blossoms

I love traditional peanut butter blossoms with a Hershey kiss. Love. But figured it was time to put a twist on that classic!

Enter: mini Reese's peanut butter cups.

Ok, this may also be motivated by my craving for some frozen Reese's. Does anyone else keep them in the freezer? Well, you should!

Reese's Peanut Butter Blossoms
1 c butter (or two sticks)
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla
2 eggs
1/2 c peanut butter
1 tsp salt
2 1/4 c flour
1 tsp baking soda
1 bag mini Reese's pb cups (unwrapped & frozen)

1. Heat oven to 350* and prep your mini muffin pan by coating it with Pam.
2. In a large bowl blend the butter and sugars (brown & granulated).
3. Mix in the vanilla & eggs, then the peanut butter.
4. In a separate bowl sift together the salt, flour, and baking soda.
5. Slowly combine dry ingredients into the batter.
6. Scoop dough into the mini muffin pan - about half full.
7. Press Reese's cup into the middle of each.
8. Cook 10-12min or until golden brown.
9. Let cool, remove, and eat!

This recipe made the cookies more like cookie muffins...kind of spongy. And it was co-worker approved!