1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
¼ pound (1 stick) butter, at room temperature
½ cup Nutella
1 2/3 cups confectioners’ sugar
Preheat oven to 375 degrees. Stir together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture, mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.
Add all topping ingredients to a bowl and mix thoroughly. Spread over the top of cooled cookies.
Recipe adapted from: www.house344.com