1 1/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup peanut butter
1/2 teaspoon vanilla
In a medium bowl, whisk the flour,salt, and baking soda together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugars and peanut butter together until smooth and creamy. Scrape down the bowl and add the egg, (one at a time if making a double batch), beating until incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Preheat the oven to 375˚F.
Use smallest pampered chef scoop and put into mini-muffin tins.
Bake 8-9 minutes.
Put Reese’s Peanut Butter Cup in when you take out of the oven.
NOTE: I always make a double batch!