What you will need:
1/2 cup Butter
1/2 cup Peanut Butter
1/3 cup White Sugar
1/3 cup Brown Sugar
1 tsp Vanilla
2 Tbs Milk
1 1/2 cup Flour
1 Tbs Unsweetened Cocoa
1/2 tsp Salt
1 tsp Baking Soda
Mini Peanut Butter Cups (I used the Dark Chocolate Peanut Butter Cups from Trader Joe's)
2 Muffin Tins (or a lot of patience)
Since these cookies are so soft and fluffy, you can't move them when they are hot or they just fall apart, trust me, I tried. If you have 2 muffin tins it will go faster.
Preheat your oven to 350˚
In a medium bowl soften the butter. Then add the peanut butter and mix until creamy. Add the sugars, egg, vanilla, milk, and mix again. Add the flour, cocoa, salt, and baking soda, and mix.
Scoop 1"-1 /1/2" sized balls of dough into each cup of a muffin tin. Then press a peanut butter cup into the center of each dough ball. Bake for 9 minutes.
|This cookie sheet is just how I served them, not baked them.|
Might I recommend pairing these with a glass of milk first and foremost,
and secondly a trip to the gym!