Peanut Butter Cup Cookies

Prep Time: 20 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

36 Peanut Butter Cups
½ Cup Unsalted Butter, Softened
½ Cup Granulated Sugar
½ Cup Packed Brown Sugar
½ Cup Creamy Peanut Butter
1 Large Egg (Room Temp)
1 Tsp Vanilla Extract
1 Tbs Milk
½ Tsp Salt
1 Tsp Baking Soda
1 ¾ Cups All-Purpose Flour
Preheat oven to 350° and lightly grease mini muffin tins.
Place unwrapped peanut butter cups on a tray or plate and put in the freezer until ready to use.
Using a large bowl and electric mixer, cream butter and sugars and peanut butter until fluffy.
Beat in egg, vanilla, milk until well incorporated. Add salt and baking soda and continue beating, then gradually add flour and mix until just combined.
Using a 1 tablespoon cookie scoop, drop cookie dough balls into prepared mini muffin tins.
Bake for 8-10 minutes. Remove from oven and remove candies from freezer. Immediately press peanut butter cups into each cookie, and place pan in the refrigerator for about 20 minutes (this will allow the cookies to cool without the candies melting).
Once cooled carefully remove cookies from pan and place on cooling rack. Store in an airtight container