Mixing: In a mixer bowl combine butter, Brown Sugar Sweetener Mix, egg, sugar-free peanut butter, and vanilla extract. Beat until smooth and creamy. Scrape the sides of the bowl. Add the peanut flour, lupin flour, and baking soda. Mix well. Scrape dough into a ball. Wrap it in plastic wrap. Refrigerate for 1 hour.

Baking: Preheat oven to 350 degrees F. Spray 2 cupcake pans well with Pam Spray. Divide dough into 18 balls. Place in the cup cupcake pans. Bake for 10-12 minutes. Remove pans from the oven. Push a peanut butter cup down into each cookie. The dough should mound up along the sides of the peanut butter cup. Cool the cookies completely in the fridge. This will make it much easier to remove them.

To remove the cookies from the pan: Take the tip of a sharp knife and cut around the cookies. They should pop right out of the pan.