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1
In a large mixing bowl using an electric mixer, cream together butter, peanut butter and sugar until smooth.
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2
Beat in eggs one at a time then mix in vanilla extract.
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3
In a separate bowl, whisk together the flour, xanthan gum, salt and baking soda.
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4
With the mixer running on low-speed, add the dry ingredients into the creamed mixture a little at a time.
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5
Scrape down the sides of the bowl to make sure its all incorporated.
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6
Form dough into a ball and transfer dough to a piece of plastic wrap.
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7
Wrap tightly and refrigerate for 1 hour.
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8
Preheat oven to 350 F and spray your mini muffin tins with non-stick spray.
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9
Recipe makes 48 cookies so if you have enough tins to make them all at once, do so.
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10
Otherwise, make them in batches.
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11
Fill each cup with 1 tablespoon of dough and bake for 10 minutes.
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12
Remove from oven.
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13
Immediately press a Reeses peanut butter cup into the center of each cookie cup so that the dough surrounds the candy.
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14
Let cookies cool completely in pan before removing.
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15
Trying to remove the cookie cups while warm may cause the cookie to fall apart.
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16
Serve as soon as the cookies cool (or as long as you can wait).
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17
The chocolate will still be slightly warm.
