Preheat oven to 375 degrees F.

Lightly spray (2x24) mini muffin pans with baking spray or use silicone muffin pan.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In medium bowl, beat butter,white sugar,peanut butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes.

Add the eggs, vanilla and milk and on low speed add the flour mixture and beat just until incorporated.

Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookie cups for about 8-10 minutes, or until the cookie cups are lightly browned around the edges but still soft in the center.

Remove from oven and immediately press a miniature Reese's into each cookie cup.

Let cool 15-20 minutes in pan.

Remove cookie cups from baking pan (At first the Reese's miniatures are nice and melty – be sure to eat at least one cup this way!), and serve.

Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.