• Place peanut butter cups in the freezer.
• In a large bowl, ideally with a handheld or stand mixer, cream together butter and sugars until combined.
• Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed.
• Next add the dry ingredients one at a time, and mix until incorporated. The batter will become very thick.
• Fold in white chocolate chips and mini chocolate covered caramels. Mix just enough to incorporate.
• Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well.
• Cover and refrigerate at least an hour, up to overnight.

When Ready to Bake

• Preheat your oven to 350 degrees.
• Prepare baking sheets with cooking spray or parchment paper. Set aside.
• Remove peanut butter cups from the freezer and remove all packaging. Set aside. Shape dough into discs between ¾-1 inch in height and 1 ½-2 inches wide. Using your thumb press down in the middle of your disc. Place the peanut butter cup in the center of the cookie in the hole made by your thumb. Seal peanut butter cup inside of cookie dough. Add more dough if needed. Make sure that cookies do not go in the oven like round balls. Try to keep them in the shape of a hockey puck. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 13-15 minutes, depending on their size. Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely. Store in a sealed container. Enjoy!