Cookie Peanut Butter Cups

• 1-3/4 cup Powdered Sugar, Divided
• 2 sticks Butter, Cold
• 1 teaspoon Vanilla
• 1-3/4 cup Flour
• 1/4 teaspoons Salt
• 1/2 cups Cocoa Powder
• 1 cup Peanut Butter, Creamy
• 1/3 cups Low Fat Milk (or Whatever You Have)
• 1 cup Milk Chocolate Chips

1. Cut 1 1/4 cups of sugar into the cold butter using a pastry blender. Add vanilla extract. In a separate bowl, sift flour, salt and cocoa powder. Then add to the butter mixture and blend. Spoon dough mixture into the mini muffin pans (24 muffin pan) and shape dough into a shell. I have a special tool that forms the shell, but fingers work just fine!
2. Bake at 325u0b0F for 15 minutes. Pull out of the oven and cool in the pan on a rack.
3. While the cookie shells are still cooling, combine the peanut butter and the remaining 1/2 cup of powdered sugar. Spoon small amounts into the warm cups. If they don't melt into the cup easily, coat your finger with flour and push them down.
4. Once the cookies have cooled, heat the milk in a microwave save bowl for 1 minute. Add chocolate chips and stir until they have melted completely. Spoon the chocolate over the cookie cups and cool in the refrigerator.
5. Enjoy!

powdered sugar, butter, vanilla, flour, ubc, cocoa, peanut butter, low fat milk, milk chocolate chips

Taken from tastykitchen.com/recipes/desserts/cookie-peanut-butter-cups/ (may not work)