Reeses Peanut Butter Cup Filled Cookies

I created a couple different sized cookies. One batch with a mini muffin pan, and one batch with a mini chiffon cake pan.

A lot of people were concerned with getting the finished product out of the muffin tins. Not to worry, once cookie cooled, they all popped out easily.

The hardest part was grabbing cookie out of pan without disturbing the melted chocolate cup.

The flour, salt and baking powder needs to be mixed together and added to the wet ingredients once they are ready. So, meanwhile, set the bowl aside.

Melt the butter. Gently. Mix sugars and peanut butter. In measuring cup, mix eggs, vanilla and milk. Add to sugar mixture.

Once wet mixture is well blended, add dry to wet.

Stir gently until we'll mixed. Cover and place in refrigerator. It will stiffen.

Mix sugars, peanut butter.

Mix egg, milk and vanilla together. Beat well.

Place dough in refrigerator. It's easier to form into pieces when stiffened.

Fill each muffin cup to top.

Bake 375 for 8 minutes. Remove and place an unwrapped Reese's peanut butter cup in center of each cookie. Press down firmly.

Let cool. Do not remove until cookies are cool