1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin by greasing or lining with mini cupcake liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
4. Gradually incorporate the dry ingredients into the wet, mixing just until combined. Stir in 1/2 cup of peanut butter.
5. Shape dough into 1-inch balls and place in the prepared muffin tin. Press gently to form a cup shape.
6. Bake for 10-12 minutes or until the edges are golden. Immediately after baking, press the center of each cookie cup to create a well.
7. Let cool, then fill each cup with a mixture of the remaining peanut butter and confectioners’ sugar.
8. Top each with a mini chocolate cup and allow to set before serving.

Notes:

• For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
• Store in an airtight container at room temperature for up to 5 days.