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Unwrap the Reese’s cups and place in the freezer while you make the cookie dough. This will help them to hold their shape and not dissolve into the cookies!
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In a separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate. Do not over mix.
Use a 2 ounce cookie scoop to scoop out balls of cookie dough. Flatten the ball out in your palm and place a whole Reese’s cup in the center. Fold the cookie dough up around the Reese’s to completely cover it, rolling it back into a round ball. Refrigerate the cookie dough balls for at least a half hour, or overnight if desired.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the cookies 2 inches apart on the prepared sheet. Bake for 12 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Allow to cool before eating!