These little cups of heaven are essentially a peanut butter cookie baked in a small muffin cup and then filled with a soft smooth fudgie filling.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cup baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 can (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees F.
Sift together flour, baking soda and salt.
Cream butter, peanut butter, white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
Bake for 14 to 16 minutes or until lightly browned. Cool in pan for 5 minutes. Then carefully remove to wire racks.
For the filling, melt chocolate chips in the microwave. Stir in milk and vanilla, mix well.
Using a piping bag or even a zip type bag with a small corner cut out, fill each cup with the filling.
Makes 48 mini cups.