Chocolate Chip Peanut Butter Bites

1 c. butter
3/4 c. sugar
1 c. light brown sugar, packed
2 eggs
1 T. vanilla
3 1/4 c. SR flour
1 1/2 c. mini chocolate chips
28 Reese's P.B. cup miniatures, unwrapped

Note: This dough requires chilling! Melt butter in saucepan over medium heat. Cook, stirring often, about 6 minutes until it becomes brown in color. Once it's done cooking the foam is a light brown and will dissipate after removing from heat. Let it sit for 5 minutes to cool. Pour butter into electric mixer fitted with a paddle or you can use a hand mixer. While still hot, add both sugars and mix on low until combined. Allow to cool for a few minutes, then mix in eggs and vanilla. Slowly add flour until mixture is combined. Stir in chocolate chips. Line baking sheet with parchment paper. Scoop 2 T. of dough out and place around a Reese's miniature cup, rolling in hands to completely cover. Place balls on cookie sheet. Cover with plastic wrap and place in refrigerator for at least 4 hours, overnight is even better. Preheat oven to 350. Place cold cookie balls 2" apart on cookie sheets and bake 12-15 minutes. Cookies should just begin to brown and no longer glossy on top. Cool 5 minutes on sheet before removing. Store in airtight container for up to 3 days or freeze for up to one month.