Mini Chocolate Chip Cookies With Mini Reese’S Peanut Butter Cups

• 3/4 cups All-Vegetable Shortening
• 1-1/4 cup Firmly Packed Light Brown Sugar
• 2 Tablespoons Milk
• 1 Tablespoon Vanilla
• 1 whole Egg
• 1-3/4 cup All-purpose Flour
• 3/4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Semi-Sweet Chocolate Chips
• 36 pieces Mini Reese's Peanut Butter Cups, Wrappers Removed

1. For the cookies, cream together the shortening and brown sugar until it is light and fluffy. Beat in the milk, vanilla, and egg. Next, stir in the flour, baking soda, and salt. Stir till well combined. Next slowly mix in the chocolate chips.
2. Using a cookie scoop, drop about 1 Tablespoon of cookie dough into the holes of a greased mini muffin tin. (I sprayed the pan with Baker's Joy and the cookies came out so easily). Bake the cookies at 375F for 8-9 minutes.
3. When done cooking immediately press 1 mini Reese's peanut butter cup into each cookie. Allow the cookies to sit in the muffin tin for about 5 minutes then remove them from the pan and transfer to a wire cooling rack and let cool completely. This recipe will make 24-36 mini cookies.

allvegetable shortening, brown sugar, milk, vanilla, egg, allpurpose, baking soda, salt, chocolate chips, butter

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-chip-cookies-with-mini-reesee28099s-peanut-butter-cups/ (may not work)