Preheat oven to 350°F. Line 2 cookie sheets with parchment or a silpat baking mats.

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together.

Place mini chocolate chips in a shallow bowl.

Scoop a 2 tablespoon size ball of cookie dough, slightly flatten with your fingers and place a peanut butter cup on top. Add a second 2 tablespoon ball of cookie dough on top and press to seal and roll to a ball. Roll the top of the ball in the mini chocolate chips and press to adhere. Place cookie dough onto prepared baking sheet.

Repeat with remaining dough, placing 4-inches apart on prepared cookie sheets. Slightly press to flatten.

Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 10 minutes and then remove from cookie sheets – being careful when removing them because the chocolate chips will be melty and will smear. For best results, leave on the cookie sheet until they’ve completely cooled.

Store in an airtight container for up to 3 days or freeze for up to one month.