Beat the butter and sugars together until light and creamy. Add the peanut butter, milk, and extract and beat until well-incorporated. Add the salt and flour and mix slowly until just combined. Fold in the chocolate chips.

Chill the dough for about 30 minutes. This is optional, but highly recommended to make the dough easier to roll.

Portion out one tablespoon of cookie dough. Flatten and place a mini Reese’s peanut butter cup in the middle and roll the dough around the cup. Repeat for the remaining dough and peanut butter cups.

Coat the cookie dough balls in chocolate (I found it easiest to dip the bottom half of the cookie dough into the chocolate, place it on wax paper, and then drizzle and spread chocolate on top of the dough. Allow the chocolate to cool and harden.

Best served cold right from the fridge (my favorite way to eat them), or room temperature.