Instructions:

• Place your Reese’s in the freezer before you start to prepare the dough.
• In a large bowl, whisk the flour, baking soda, cornstarch, and salt. Set aside.
• In the bowl of a stand mixer equipped with a paddle attachment, cream both sugars and the melted butter for about 1 minute.
• Add the eggs and vanilla and mix until well combined.
• With the mixer on low speed, slowly add in the dry ingredients and mix until there are no dry spots remaining.
• Fold in the chocolate chips last.
• Cover the dough with plastic wrap and refrigerate for 20-30 minutes until it is easy to handle.
• Once the dough is chilled, preheat your oven to 425 degrees/F and prepare 2 cookie sheets by spraying generously with non-stick spray.
• Remove the Reese’s cups from the package and set aside.
• Take one ball of dough (I use a 3 oz. cookie scoop) and gently press one peanut butter cup in the center of the dough.
  
• Take another scoop of cookie dough, and form around the other side of the peanut butter cup.
  
• Gently roll the dough in your hand, trying to remember which way the peanut butter cup is facing, place the dough ball on a cookie sheet with the bottom of the peanut butter cup facing down.
  
• Continue with all the peanut butter cups.
• Refrigerate the rolled cookie dough balls for 15 minutes.
• Bake for 14-15 minutes or until golden brown.
• Remove from the oven and place the cookie sheet on a wire rack and allow the cookies to cool completely.
• Serve immediately or place in an air tight container at room temperature for up to three days.