Spray 36 mini muffin cups with non-stick cooking spray; set aside.
In large bowl, cream butter and sugar together. Add egg and mix until blended. Add dry ingredients, flour through salt and stir just until dough forms. Press about 1 tablespoon dough into each muffin cup.
Bake 8 to 10 minutes or until puffy and set. When warm, push down dough if necessary to form a cup. Cool for 5 minutes in pan then remove to wire rack to cool completely.
To Make Peanut Butter Filling
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
To Make Chocolate Topping
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips.
Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix.
Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.