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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
Add peanut butter, egg, and vanilla extract. Mix to combine, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
With mixer on low speed, gradually add dry ingredients to the peanut butter mixture, until just combined.
Transfer bowl of cookie dough to the fridge and chill for 15 minutes. While the cookie dough chills, preheat oven to 350℉ and lightly grease two miniature muffin pans with nonstick cooking spray.
Scoop out 1-tablespoon sized portions and roll them into balls. Place one dough ball into each well of the mini muffin pans.
Bake for 8-10 minutes, or until the edges are just golden brown but the cookies are still soft.
Remove pans from oven and immediately press one miniature Reese’s cup into the center of each cookie. Garnish with a sprinkle of flaky sea salt while the cookies are warm, if desired.
Allow cookies to cool completely in the pans and then transfer them to an airtight container.