Preheat oven to 350 degrees F and grease a 24 slot non stick mini muffin tin with cooking spray.
Place butter, peanut butter, both sugars, the egg, and vanilla extract into a large bowl.
Using a hand mixer, beat together until well combined.
Add in flour, baking soda, and salt.
Mix, again, until combined.
Use a tablespoon to scoop out a tablespoon of dough.
Use your hands to roll it into a ball, then place it into one of the prepared slots.
Repeat with remaining 23 slots.
Bake in preheated oven for 8-10 minutes.
The dough will NOT look very golden. Don’t over bake.
Remove from oven and gently press one Reese’s into one of the cookie cups.
Repeat with remaining cookies.
Cool slightly and remove from muffin tin.
Cool completely on a wire rack before storing them in a sealed Tupperware container.
Repeat with remaining dough (you’re making 36 TOTAL cookies).
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