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1
Prepare cookie dough.
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2
In a large bowl, combine flour baking powder and salt.
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3
In another large bowl, beat butter and sugar with a mixer at low speed until blended.
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4
Increase speed to high, beat until light and fluffy 5 minutes.
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5
Reduce speed to low, beat in eggs and vanilla until mixed, then beat in flour mixture just until blended.
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6
Divide dough into 4 quarters, flatten each into a disk, wrap in plastic and refrigerate overnight.
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7
When your ready to make the Cupid Cups, remove 2 disks of dough from the refrigerator.
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8
Keep remaining dough in fridge or freezer for future use.
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9
Preheat oven to 350F Mist 36 mini muffins with cooking spray or line with paper liners.
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10
Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell.
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11
Repeat with the remaining dough.
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12
Bake about 12-15 minutes or until lightly golden.
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13
Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup.
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14
Cool 2 minutes in pans, then carefully remove cookie cups to reach to cool completely.
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15
Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy.
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16
Fill each cookie cup with about a tablespoon filling (use a piping bag or a zip-lock bag with the corner snipped off, if you like).
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17
Top with chocolate candy.
