Chewy peanut butter cookies baked in a mini muffin tin and stuffed with a mini peanut butter cup are a perfect treat. They are right at home for any occasion from an after school snack to a Christmas cookie tray.
Preheat oven to 375°F. Grease 36 mini muffin wells.
Stir together flour, baking soda, and salt together in a small bowl.
In large bowl or mixer, beat butter until it's smooth.
Add sugar and brown sugar, mixing until light and fluffy.
Stir in peanut butter, egg, milk and vanilla.
Add flour mixture and mix until just combined.
Scoop 1 Tablespoon of dough into each mini muffin well.
Bake 7-8 minutes. The cookies should be puffy but not browned.
Place an unwrapped peanut butter cup into the center of each cookie while it is hot and fresh from the oven.
Let cool in pan for 10 minutes, then remove to a wire rack to cool completely.
Store in an airtight container for up to a week or freeze for up to 3 months.
Notes
Cool the cookies completely before putting them in an airtight container for storage. You can store them at room temperature for up to a week or freeze them for up to three months.