Preheat oven to 350 F.

In a medium bowl, combine all dry ingredients.

Add remaining ingredients and mix using an electric or stand mixer until the batter is well combined.

Roll dough into balls (approximately 1 1/2” x 2”) and roll each ball in Swerve Granular to coat them.

Onto a cookie sheet, place cookie balls approximately 2” apart.

Using the bottom of a wrapped Reese’s (or unwrapped, but I’ve found unwrapped sometimes break), press down in the middle of each cookie about 1/4”.

Bake for 10-12 minutes until cookie edges begin to lightly brown. Remove from oven and cool for 5 minutes on cookie sheet, then place cookies on a wire rack to cool for an additional 5 minutes.

Place unwrapped Reese’s cups into each cookie, pushing down slightly further into the cookie than the indent you created previously.

Cool before serving. The cookies will cool much sooner than the Reese’s cups. When possible, I love to serve them when the Reese’s cups are still slightly soft, but they taste great fully cooled as well!