Preheat your oven to 375 degrees and lightly spray a mini muffin pan with non-stick spray. Set aside.
In a large bowl, prepare the peanut butter cookie dough according to the package instructions.
Use a cookie scoop to fill each well of the mini muffin pan.
Bake for 10 minutes or until lightly brown.
While the cookie cups are baking, make the creamy chocolate ganache.
Over medium heat, add the heavy cream and butter to a medium saucepan and heat until hot, but not boiling.
Remove from the heat and stir in the vanilla and chocolate chips. Stir until creamy and smooth.
Once the cookie cups are done, remove them from the oven and immediately press the center of each cookie with the back of a spoon (I use my Tablespoon measuring spoon) to make a well for the chocolate filing.
Pour the slightly cooled chocolate filling into a piping bag and once the cookies are cooled, pipe the chocolate into the center of each cookie cup.