- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1/2 cup natural peanut butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons low-fat milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
- Preheat oven to 375 degrees F (190 degrees C). Sift all-purpose flour, whole-wheat flour, baking soda, and salt.
- Beat butter, white sugar, brown sugar, and peanut butter with an electric mixer in a large bowl until smooth. Add egg allowing to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture and milk until just incorporated.
- Shape into 40 balls and place each into an ungreased mini muffin pan. Bake in preheated oven until cookies are golden brown, about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each cookie. Cool and carefully remove from pan.