Chocolate Peanut Butter Cup Cookies

These cookies are soft and rich, salty and sweet. Good luck eating just one!

What you will need:

1/2 cup Butter
1/2 cup Peanut Butter
1/3 cup White Sugar
1/3 cup Brown Sugar
1 Egg
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.

These need to be completely cooled in order for you to get them out of the muffin tin without destroying them. So, you can either wait patiently or you can put the whole thing in the freezer for about 5 minutes. This way the dough and chocolate will set up. Once they are cool, use a spoon to go around the sides of the cookie, then gently scoop it out of the cup and put it on a plate (not a paper towel). Also, I would recommend starting with the ugliest cookie in case they aren't quite ready yet and it falls apart. I didn't feel like waiting until this step to make the final round of cookies, so I just stored the rest of my dough in the fridge to use later. With two muffin tins I got 24 cookies, and that was enough for what I needed. This batch will make about 24-32 cookies. Enjoy!

Might I recommend pairing these with a glass of milk first and foremost,

and secondly a trip to the gym!