• Preheat the oven to 350˚F. 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˚F 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.