The original recipe these are taken from called for molding the cookie dough around the filling...like volcanoes. Not feeling very artistic, but wanting a similar effect, I put them in the mini muffin tin and then gently pushed the edges down over the filling. The results were prettier than anything I could have formed freehand. By the way, the filling stays soft, even after it's cooled.
Peanut Butter Mini Cups with Molten Chocolate (taken from Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookie Book)
3/4 cup chocolate chips
1/2 cup sweetened condensed milk (not evaporated)
1 1/2 tsp vanilla
Melt the chips in a microwave safe bowl, a minute at a time until smooth. Combine with the sweetened condensed milk and vanilla. Stir well. Set aside.
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 tsp vanilla
Mix the dry ingredients in a small bowl. In a larger mixing bowl, cream the butter, peanut butter, sugar and brown sugar. Add the vanilla and egg. Add the dry ingredients. Place a teaspoon sized ball of dough into each muffin tin. Press them down to form a cup. Fill each cup with chocolate filling. Push the edges of the cookie down over the filling. Bake12-15 minutes at 350 degrees.