Reeses Peanut Butter Cookie Cups

• 1/2 cups Butter
• 1 cup Creamy Peanut Butter
• 1- 1/4 cup Light Brown Sugar
• 2 Large Eggs, Room Temperature
• 1/2 teaspoons Vanilla Extract
• 2 cups Gluten-free All-purpose Flour
• 1/2 teaspoons Xanthan Gum
• 1/2 teaspoons Fine Sea Salt
• 1 teaspoon Baking Soda
• 48 Miniature Reese's Peanut Butter Cups, Unwrapped

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

butter, peanut butter, light brown sugar, eggs, vanilla, flour, xanthan gum, salt, baking soda, butter

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/reesee28099s-peanut-butter-cookie-cups/ (may not work)