1/2 C. butter, softened
1/2 C. white sugar
1/2 C. brown sugar
1/2 C. peanut butter, creamy
1 egg
1 t. orange extract
1 1/2 C. wholewheat flour
3/4 t. baking soda
1/2 t. salt
36 miniature peanut butter cups, unwrapped
1/2 C. white chocolate chips
Pre heat oven to 350 F. Combine the butter, white sugar, brown sugar, peanut butter, egg, and orange extract. Mix until fluffy. Add flour, baking soda, and salt. Roll dough and divide into 36 1-inch balls and place one in each recess of a non-stick, mini muffin pan.
Bake in oven 8–10 minutes or until lightly browned. When done, remove from oven and immediately top each cookie with a mini peanut butter cup. Cool in fridge for 10 minutes before removing from pan. Repeat until all the dough has been used. When all the cookies are baked, melt the chocolate chips in microwave and drizzle back and forth over the cookies using plastic bag with a slight corner snipped off.