Freeze the Reese’s Thins for at least 30 minutes.

In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

Mix in the vanilla and eggs, one at a time.

In a separate bowl, stir together the flour, baking soda, and salt.

Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.

Fold in the mini chocolate chips.

Refrigerate the dough for 30 minutes.

Using a large (3 tbsp) cookie scoop, scoop dough and flatten slightly in your hand.

Place one frozen Reese’s Thin in the center of each dough round and wrap the dough around it to seal completely.

Arrange cookie dough balls on a parchment-lined baking sheet and refrigerate again for 30 minutes.

Preheat oven to 375°F (190°C).

Bake the cookies for 15–17 minutes, or until the edges are golden and the tops are set.

Allow cookies to cool completely on the baking pan.