• Preheat your oven to 350°F. Grease your mini muffin pan(s) with shortening or cooking spray.

To make the Peanut Butter Cookie Cups:

• In a large bowl, combine sugar, brown sugar, and butter. Beat with an electric mixer until light and fluffy.
  1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup butter
• Add the peanut butter, egg and vanilla and blend well.
  1/2 cup peanut butter, 1 egg, 1 tsp vanilla
• Add the flour, baking soda and salt, mix until no dry ingredients remain visible.
  1 1/4 cup flour, 1 tsp baking soda, 1/4 tsp salt
• Use a cookie scoop (#60 [~32 cups] or #40 [~24 cups]) to portion the dough into each cup of the muffin pan(s). Press the dough lightly into the cups to make sure there are no gaps at the base.
• Bake in your preheated oven for 11-15 minutes or until the edges are deep golden brown. Allow to cool slightly (3-5 minutes) then use a dowel or the handle of a wooden spoon to press the center of each muffin cup down to make a small cookie cup with room for ~2 tbsp of filling.

To make the Peanut Butter and Chocolate Ganache fillings:

• Place the white chocolate chips and 3/4 cup of the peanut butter in a medium microwave safe bowl. Heat in the microwave on a chocolate melting setting or in 30 second intervals stirring until smooth.
  1 1/2 cup peanut butter, 1 cup white chocolate chips
• Spoon or pipe ~1 tbsp of the white chocolate peanut butter mixture into each cookie cup using all of the mixture. Place in the refrigerator to set for 10 minutes.
• In the same bowl, place the semisweet chocolate chips and the remaining 3/4 cup of peanut butter. Heat in the microwave on a chocolate melting setting or in 30 second intervals stirring until smooth.
  1 cup semisweet chocolate chips, 1 1/2 cup peanut butter
• Remove the cookie cups from the refrigerator and spoon or pipe ~1 tbsp of the semisweet chocolate peanut butter mixture into each cookie cup, evenly over the top of the white chocolate peanut butter mixture, using all of the mixture.
• Decorate the top of each cup with a few mini M&Ms. Place in the refrigerator until completely set (~1 hour). Remove the cookie cups from the muffin pan(s), store in an airtight container at room temperature.
  mini M&Ms