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Preheat oven to 375.
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Sift together the flour, salt and baking soda; set aside.
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Cream together the butter, sugar, peanut butter and brown sugar
until fluffy. Beat in the egg, vanilla and milk. Add the flour
mixture; mix well.
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Shape into 40 balls and place each into an greased mini muffin
pan.
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Bake at 375 degrees for about 8 minutes. Remove from oven
and immediately press a mini peanut butter cup into each ball
while the cookies remain in the muffin pans.
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After they've cooled (the chocolate has set), remove from the
pan. [I let my muffin tins sit on cooling racks for about 25
minutes before removing the cookies from the pan.]
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These will keep well for about 3 days in an airtight container. If
you're wanting to store them longer, I would put them in a
sealed container in the refrigerator.
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