Credit to Alexis via Mandy’s mom on this one.
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
54 chocolate-covered peanut butter cups
Melted semisweet chocolate
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until combined. Add egg and vanilla; beat well.
Stir together the flour, baking soda, and salt. Add to peanut butter mixture. Beat on low speed just until combined.
Shape into 1-inch balls. Place in greased 1-3/4-inch* muffin pans. Bake in a 350 degree F oven about 8 minutes or until lightly browned on top.
Meanwhile, unwrap peanut butter cups. (MINION JOB!)
When cookies are done, remove them from the oven and immediately press a peanut butter cup into the center of each. Cool in a pan on a wire rack. Drizzle with melted chocolate. Makes 54.
* If you don’t have small muffin pans, place balls on greased cookie sheets. Don’t flatten. Bake in a 350 degree F oven about 8 minutes or until golden. Immediately press a peanut butter cup upside down into each cookie. Remove and cool cookies on wire racks.