Isn’t it funny the ways you stumble on recipes that become your favorites? This one actually came from my fourth grade teacher, who’s first name was Sue. I guess she must have made them for the students one time, and then we recreated them at home.
This is really more of a technique than a recipe. You need a mini muffin pan and some adorable muffin liners like these.
One classic Nestle Tollhouse chocolate chip cookie recipe. Only for this one you’ll want to use mini chocolate chips.
And one bag of Reese’s mini peanut butter cups.
Unwrap all the peanut butter cups first. This way they’ll be ready when you need them (and you have to act fast before the cookies start to harden).
Preheat the oven while you make the cookie dough. Put a heaping teaspoon of cookie dough into each muffin liner. Resist the urge to make them too full. They’ll overflow when you squish the candy in. I might have overdone it just a bit this time…
Bake the cookies for 8-9 minutes and check them to see if they’re puffed up and just starting to get golden brown. At this point, remove them from the oven, press a peanut butter cup into the center of each one, and return to the oven for another minute or two of baking. When the cookies come out they should just be starting to get crispy on top and the candy should be nice and melty.
These cookies are so rich and indulgent. If you don’t love them you are not human.