Ingredients
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1/2 cup butter, softened
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1/2 cup creamy peanut butter
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1/2 cup white sugar
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1 egg
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1/2 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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3/4 teaspoon baking soda
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1 cup milk chocolate chips
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1 cup semi-sweet chocolate chips
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1 (14 ounce) can sweetened condensed milk
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1/2 cup packed brown sugar
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1/2 teaspoon salt
Instructions
- Preheat oven to 325.
- Sift together flour, baking soda and salt. Set aside.
- Cream butter, peanut butter white sugar and brown sugars until fluffy.
- Mix in egg and 1/2 tsp vanilla.
- Stir in 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 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
- Cool in pan for 5 minutes.
- Then carefully remove to wire racks.
- Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.