These cookies are magical — there really is no other way to describe them. They are great anytime, but you MUST eat one that is still warm and about 10 minutes out of the oven. I used to make a single batch, which yields 3 dozen, but half of them are often gone before the chocolate has even cooled. I’ve learned to make only double batches these days.

Prep time – about 20 mins / Cook time 12 mins

  • 2 eggs
  • ¼ c. water
  • ¼ c. vegetable oil
  • ½ t. vanilla
  • 1 box yellow cake mix
  • 1 ¼ c. creamy peanut butter
  • 36 unwrapped miniature Reese’s peanut butter cups

Preheat oven to 350 degrees. Spray mini muffin pans with non-stick cooking spray.

Whisk together eggs, water, vegetable oil and vanilla until frothy. Stir in cake mix and peanut butter until well blended. Drop by spoonfuls into mini muffin pans. Bake for 12 – 14 minutes; immediately press peanut butter cups into each cookie as soon as it comes out of the oven. Let cool on a wire rack for at least 10 minutes. Carefully remove from pans with a thin knife and continue cooling on rack until set.