Grease the cups and the top surface of a mini muffin tin.
Put about 1 tablespoon of sugar cookie dough in each muffin tin cup.
Bake the cookies at 350 degrees for 12-15 minutes.
Remove from the oven and gently press an unwrapped Reese’s Peanut Butter Cup into each cookie cup.
Allow the cookies to cool completely and then carefully remove them from the pan. I used a thin knife to apply a little pressure to the outside edge of the cookie cup and they popped right out.
Frost with peanut butter buttercream and sprinkle with mini chocolate chips.
Peanut Butter Buttercream:
Beat butter, peanut butter and vanilla until creamy.
Add powdered sugar, one cup at a time, beating at low speed until well blended.
Mix in marshmallow cream.
Add milk if necessary and beat until light and fluffy.