Cookie Dough Instructions

1. Pre-heat oven to 350 degrees.
2. Cream butter and both sugars in a large bowl or the bowl of a stand mixer on medium speed. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
3. Add in the egg, peanut butter, and vanilla and mix until combined.
4. In a separate bowl combine flour, baking soda, salt, and cornstarch.
5. Combine flour mixture with wet ingredients one cup at a time, mixing until combined. Do not over mix.
6. Scoop cookie dough into greased muffin tin and press into the cup.
7. Bake for 8-12 minutes or until golden brown. Cooking times may vary.
8. Once the cookies are baked and still hot, use a small shot glass or something similar to press in the center of each cookie to make a divot for the icing and create the edges of the cookie cups.
9. Cool for at least 15 minutes before removing from the pan. You can use a small knife to score around the edges if need be.

Dark Chocolate Frosting Instructions

1. Cream butter in a medium sized mixing bowl using a stand mixer or electric mixer with a beater or paddle attachment. Cream until smooth. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
2. Add in powdered sugar, heavy cream, vanilla, and salt a little at a time mixing on low speed until smooth and fluffy.
3. Add in half the cocoa powder at a time and mix on low speed until fully combined and smooth.
4. Use a spatula, piping bag, or Ziplock to apply frosting to cookie cups. See my notes above on my plastic bag method.
5. Garnish with candy corns.