Peanut Butter Cup-Stuffed Peanut Butter Chocolate Chip Cookie Cups

That's right. These delicious morsels can be made by you! They turned out super good. They were also super easy to make. My only qualm is they are SUPER SWEET!!! We gave this recipe 3 1/2 stars. I've deducted 1 1/2 stars on the mere principal of the matter it's way to sweet (and I love sweets). The recipe is Peanut Butter Cup-Stuffed Peanut Butter Chocolate Chip Cookie Cups from Peanut Butter Comfort.

Alright, so the recipe states it makes a dozen, it makes more. Honestly, if I had more PB cups I would have made more. Ok, down to the recipe!

First, unwrap 12 PB cups (try not to eat any, although it's hard not to)

Mix your dry ingredients, set aside.

Mix your wet ingredients, minus the egg. 

Add egg and mix just until blended.

Then add the dry ingredients a little at a time, again, just until blended.

Then add your chocolate chips, stir with a spatula.

Then take ~1 T of mix, flatten with a PB cup, cover with more mix, enclose PB cup with dough, put in lined cupcake tin.

For the extra, either make cookies or put it on a tray and have a big cookie.

Let cool 15 minutes and eat!

Peanut Butter Cup-Stuffed Peanut Butter Chocolate Chip Cookie Cups

1        dozen      full-size Reese's PB Cups
1/2        c           butter, softened
3/4        c           creamy PB
1 1/4     c           light brown sugar
2           T          cream or milk
1           T          vanilla extract (yes, TABLESPOON, NOT teaspoon)
1          lg          egg
1 1/4     c          semi-sweet chocolate chips
1 3/4     c          flour
3/4        t           baking soda
1/2        t           salt

1.  Preheat oven to 350 deg. F. Line a standard 12-count muffin pan with paper liners, set aside.
    
2. Unwrap 1 dozen PB cups, set aside.
    
3. Add to a mixing bowl: butter, PB, sugar, cream, and vanilla and beat for 2-3 minutes to cream stopping once to scrape down the sides of the bowl. Add egg, mix until incorporated.
    
4. Add flour, baking soda, and salt; mix until incorporated.
5. Add chocolate chips, mix until incorporated with a spatula.
6. Form a rounded Tablespoon-sized balls of dough in your hand, put a PB cup on top, put another lump of dough on top of that and smooth and flatten around the PB cup to cover. Place in cup-cake tin.
7. Bake for 12-15 minutes until the tops have risen and are set and golden, but not over done. Cool for 15 minutes.
8. Store in an airtight container at room temperature or in the fridge for 1 week or in the freezer for 3 months.