Preheat oven to 350° F. Spray a muffin tin with non-stick cooking spray.
Combine flour, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
Combine sugar, peanut butter, and butter in a large bowl. Beat with a stand mixer or electric mixer on medium speed. Add egg, heavy whipping cream and vanilla extract. Gradually add dry ingredients ½ cup at a time. Continue to beat on low speed until all ingredients have combined.
Scoop 2 tablespoons of cookie mixture on the palm of your hand and shape into a ball. Lightly flatten into a ½ inch disc and place in muffin tin mold. Continue until all muffin cups have been filled.
Bake for 12 minutes. Immediately press 1 peanut butter cup in the center of each cookie cup and top with 2 teaspoons of Cocoa PEBBLES™ cereal and a sprinkle of crushed almonds.
Return mold to oven and bake for 5-7 minutes more. Remove from oven. Let cool in mold for 15 minutes. Carefully remove each cookie cup from each mold. Serve and enjoy.