Chocolate and peanut butter come together again in this delicious bite-sized dessert recipe. These button cookies get topped with REESE'S Peanut Butter Cup Miniatures for an extra boost of chocolate and peanut butter. They're the perfect mix between a mini cookie cup and a brownie bite.
Line 60 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.
Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together 1-1/2 cups flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Split dough in half; add remaining 1/4 cup flour to one half and cocoa to the other half, blending each thoroughly. Refrigerate doughs until firm enough to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place in prepared muffin cups. Bake 11 to 13 minutes or until cookie surface is set. (Vanilla cookie should be light golden). Cookies will appear soft and moist. Do NOT over bake. Cool about 3 minutes on wire rack. Push peanut butter cups into center of each cookie (Peanut butter cups will soften and melt).. Cool completely in pan on wire rack.
Before peanut butter cup hardens again place peanut halves on surface.
Chopped peanuts can be used in place of peanut halves.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.