Chocolate Chip Peanut Butter Cups

For the cups (bottoms):
Preheat oven to 350 F and line two 12-count standard size muffin tins with paper liners.

In a large mixing bowl cream the peanut butter, butter and salt. Add the sugar, eggs and vanilla extract and beat on medium speed until creamy. On low or stir speed, add the flour and mini semi-sweet chocolate chips and blend just until the flour disappears.

Use a 2 ounce cookie scoop and scoop the batter into each cupcake paper. There’s no need to press the batter down.

Place in the preheated 350 F oven and bake for approximately 15 minutes, or just until light golden brown on top. Remove from oven. Cool cups for about 10 minutes before covering with the topping.

For the chocolate peanut butter glaze (topping):
Combine both types of chocolate chips and the peanut butter in a saucepan. Cook over low heat, stirring constantly until the chocolate is melted and ingredients are blended.

Scoop the topping with a one-ounce cookie scoop and pour over the slightly cooled cups. Then swirl the topping with the back of a spoon.

Cool at room temperature until topping is set.