
Mini Peanut-butter Cookie Cups
Serves 3620 mins prep8 mins cook
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.
0 servings
What you need
egg

tsp baking soda

cup flour

cup brown sugar

tbsp unsalted butter

tsp vanilla extract

cup peanut butter chips

cup peanut butter

cup milk

tsp salt

peanut butter cups

oz semisweet chocolate
Instructions
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!View original recipe
