¾cup(1 1/2 sticks, 170 g)) unsalted butter,, room temperature
½cup(100 g) sugar
½cup(110 g) brown sugar,, packed
¼cup(60 ml) milk, , room temperature
1large egg
½tspvanilla extract
36mini Reese’s cups
Peanut Butter Frosting
¼cup(57 g) unsalted butter,, room temperature
¼cup(50 g) shortening
¼cup(65 g) creamy peanut butter
2cups(220 g) powdered sugar, , sifted
1-2tablespoonsmilk
Chocolate syrup, optional
Instructions
Chocolate Reese's Cookie Cups
Preheat oven to 350° F. Grease a mini muffin tin.
In a medium bowl, whisk together flour, cocoa, corn starch, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream butter, sugar and brown sugar together until light and fluffy, 3-4 minutes. Add milk, egg and vanilla, and mix until well combined.
With the mixer on low, slowly add dry ingredients and mix thoroughly. Dough will be thick.
Make balls of about 1 tablespoon in size and place into each mini muffin cup. Use your thumb to press the center down just a bit to make an indention (for the Reese's later). Each mini muffin cup will be about 3/4 full.
Bake at 350° F for 8-9 minutes. Remove from oven and press mini Reese's into the center of the cookie cups. Allow to cool for 3-4 minutes in the muffin tin. The mini Reese's will start to melt.
Remove cookies to a cooling rack to finish cooling.
Peanut Butter Frosting
In a medium bowl of a stand mixer, beat the butter and shortening together until smooth. Beat in peanut butter until combined.
Slowly add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth. Add 1-2 tbsp of milk until the frosting is desired consistency.
Transfer frosting to a bag fitted with an icing tip and frost cookie cups. Drizzle with chocolate syrup (optional) and serve. Store in an airtight container at room temperature for 3 to 5 days.