Preheat oven to 375°F. Spray mini muffin tin(s) with nonstick spray. Set aside.
Using a hand mixer, beat the butter and peanut butter until totally combined.
½ cup unsalted butter, ½ cup creamy peanut butter
Add both sugars and cream together for 3 minutes.
½ cup dark brown sugar, ½ cup granulated sugar
Add egg and mix until well combined.
1 large egg
Add vanilla and blend.
½ teaspoon pure vanilla extract
In a medium bowl, combine the flour, baking soda, and salt.
1½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon kosher salt
Add the flour mixture to the butter mixture.
Mix just until the flour mixture is well incorporated, but do not over-mix.
Roll into 1-inch balls and place one in each mini-muffin cup.
Bake 8½-10 minutes, just until they start turning a little darker brown.
Remove from the oven and press one peanut butter cup into the middle of each muffin.
7.6 ounces Reeses Miniature Peanut Butter Cups
Let cool and set for 2 minutes, then remove carefully (I use a thin table knife) and place on a cooling rack. If the cookies fall apart when trying to remove from the pan, wait another minute and they should come out okay.)