• Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy. Add dry ingredients and mix just until dough forms.
• Scoop dough into 1 tablespoon-sized balls and place on a baking sheet lined with parchment paper. Bake cookies at 375 degrees for 7-8 minutes.
• Immediately press a thin peanut butter cup onto the top of each cookie as soon as they come out of the oven. Allow cookies to stand for a few minutes to allow the tops to get glossy and soft before decorating.

Decorating Tips

• Reindeer:

  Melt the chocolate almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hold. Gently squeeze to make antlers on a piece of parchment paper. Antlers will set up within a few minutes.

  Use black edible pearls (sprinkles) for the eyes and a red M&M candy for the nose. Gently press antlers onto the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
• Sprinkles:

  Add holiday sprinkles to the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
• Gingerbread Men:

  Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to make the squiggle and mouth. Use black edible pearls (sprinkles) for the eyes. You can also add mini M&M red cheeks if you'd like, or a candy bow.
• Holiday Lights:

  Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to form a strand of lights across each cookie. Cut mini M&Ms in half. Press mini M&Ms onto the cookie to make lights.

  Allow the cookies to cool completely, and the peanut butter cup to harden before storing.