These cookie cups are perfect for Easter and remind one of Reese Peanut-butter eggs. The cookie dough is easy to make and bakes for just 8 minutes, making them quick to prepare.
1: Preheat oven to 375° F. Grease a 24 cup mini muffin pan.
2: Unwrap peanut butter cups and place into a bowl and set aside.
3: In a medium bowl combine flour, baking soda and salt. Whisk together and set aside.
4: In another medium bowl, beat butter, sugars and peanut butter together till smooth.
5: Add egg, milk and vanilla extract and beat till smooth.
6: Incorporate flour 1 cup at a time into mixture till fully combined.
7: Using x-small cookie scoop, scoop 36 balls and roll them till round. Place cookie balls into muffin pan.
8: Put in freezer for 10 minutes to chill.
9: Place in oven and bake for 8 minutes.
10: Remove cookies from oven and press down peanut butter cup into center of cookie immediately.
11: Let cookies cool while you make the ganache and crushed peanut-butter chips.
12: Pour heated milk over chopped chocolate and stir till smooth. Place in piping bag.
13: In a blender, crush peanut-butter chips (optional).
14: Remove cookies from pan onto a cooling rack.
15: Drizzle ganache over cooled cookie cup and sprinkle with crushed pb chips. Enjoy!
