Now, let’s get to the fun part — making these scrumptious treats! My kitchen philosophy is all about enjoying the process, so let’s dive in with enthusiasm.

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step is crucial for a melt-in-your-mouth texture, something my abuela always emphasized.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Scoop tablespoon-sized amounts of dough into the prepared mini muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remember, we’re aiming for a slightly underbaked center for a chewy texture.
7. Remove the tin from the oven and immediately press a Reese’s Peanut Butter Cup into the center of each cookie. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.