1/2 tsp salt
1 tsp baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup peanut butter (not the all-natural kind)
1 egg, beaten
1 tsp vanilla extract
2 Tbsp almond milk (regular milk works too!)
40 miniature Reece's peanut butter cups, unwrapped
Butter flavored cooking spray
1. Place bag of peanut butter cups in the freezer while preparing cookies. Preheat the oven to 375 degrees. Spray a mini muffin pan with cooking spray and set aside. Sift together flour, salt and baking soda in a small bowl; and set aside. Unwrap the peanut butter cups, place in a bowl and put them back in the freezer until ready to use.
2. In a large mixing bowl, cream together butter, sugars, and peanut butter until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; and mix well. Roll into forty 1" balls and place in prepared muffin pan. (There's no need to press the cookie dough into the muffin tin! They will set perfectly in the pan on their own.)
3. Bake for 8 minutes; then remove pan from oven and let cool for another 8 minutes. This is a very important step. Do not skip it! After your 8 minutes are up, remove the unwrapped peanut butter cups from the freezer and slowly press one into each muffin. Cool for 15 minutes, then remove from the pan. It may be helpful to place the entire muffin pan in the fridge for a few minutes before trying to remove. Carefully twist each cookie to loosen before removing from pan.
4. Store in an airtight container.
Adapted from a recipe found on www.allrecipes.com