Preheat oven to 350°F. Line a mini muffin tin with liners and set aside.
Whisk together flour, cocoa, baking soda and salt. Set aside.
1½ cups all purpose flour, ½ cup unsweetened baking cocoa, ½ teaspoon baking soda, ½ teaspoon salt
Cream sugars, butter and peanut butter together until light and fluffy.
¾ cup light brown sugar, ½ cup granulated sugar, ¼ cup unsalted butter, ¼ cup creamy peanut butter
Add in egg, vanilla and water and beat until well blended.
1 teaspoon vanilla extract, 1 egg, 2 tablespoons water OR coffee
Gradually stir in dry ingredients.
Use a tablespoon measuring spoon to scoop cookie dough into muffin tin liners. Use a small measuring spoon (teaspoon or smaller) to create an indention in the center of each cookie dough ball.
Bake for 7 to 8 minutes or until they are set. Do not over bake.
Remove from oven and let cool on a rack.
When cool, use the same measuring spoon to make an indention in the top of each cookie cup.