In a food processor or blender, process the oats until ground.

Add the butter, sugar and 1/2 cup peanut butter and mix until well combined.

Press by the tablespoonful into the cups of a mini muffin tin, pressing down firmly into the muffin cup, and leaving an indent in the middle of the cookie with the sides higher.

In a microwave safe bowl, combine the 2 tablespoons of peanut butter with the chocolate, and melt at 50% power for 2-3 minutes, stirring every 30 seconds, until completely melted.

Spoon this chocolate mixture into the middles or the cookie cups. Or you can spoon it into a piping bag, or ziplock bag with a corner cut off, and pipe it into the cookies.

Place the muffin tin in the refrigerator to chill until set, at least one hour.

To take the cookie cups from the muffin tin, use a thin knife. Slide the knife in between the cookie and the side of the tin, and the cookie should pop up so you can remove it from the tin. Store the cookies in an airtight container in the refrigerator for up to one week.