Cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Fold in Mini Reese’s Pieces.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 1 ½ tablespoons of dough, flatten slightly, and place 1 teaspoon of creamy peanut butter in the center.
Fold dough around the peanut butter, shape into a ball, and place on baking sheets about 2 inches apart.
Bake for 10-12 minutes until edges are lightly golden and centers are set.
Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Melt chocolate chips and drizzle over cooled cookies for an extra touch of decadence.
