• 1 ½ cups All-Purpose Flour
• Pinch of Salt
• 1 teaspoon Baking Soda
• ½ cup Shortening
• ½ teaspoon Pure Vanilla Extract
• ½ cup Granulate Sugar
• ½ cup Light Brown Sugar
• 1 Egg
• ½ cup Creamy Peanut Butter
• Recipe for Chocolate Buttercream
• 1 package Reese’s Mini Peanut Butter Cups, unwrapped

1. Preheat oven to 350F; spray a mini muffin tin with cooking spray
2. In small mixing bowl, whisk together the flour, salt, and baking soda
3. In mixing bowl, cream the shortening, vanilla, granulated and light brown sugars until light and fluffy
4. Add the egg and mix thoroughly, scraping down the sides of the bowl
5. Mix in the peanut butter
6. Add the dry ingredients and mix until blended
7. Roll two teaspoons of dough into a ball; place into one of the mini muffin cups and press down slightly
8. Bake for 12 minutes
9. Place one mini Reese’s into each cookie cup and allow cookies to cool in the muffin tin for 5 minutes before transferring to a wire rack
10. Cool completely before frosting with Chocolate Buttercream

This is the mini muffin pan I use to make the cookie cups!