1
In a separate bowl, cream the softened butter, granulated sugar, brown sugar, and peanut butter until it becomes light and fluffy.
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2
Incorporate the sifted dry ingredients until they are just combined. If the dough appears dry, add an additional tablespoon of milk. Be careful not to overmix.
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3
Form the dough into 1-inch balls and arrange them in an ungreased mini muffin pan. Bake for 7 to 9 minutes or until thoroughly baked.
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4
When removed from the oven, immediately press a frozen miniature peanut butter cup into the center of each cookie. Let the cookies cool completely before removing them from the pan.
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