Ingredients
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1-1/4 cup flour
3/4 tsp soda
1/2 tsp salt
48 miniature peanut butter cups
Preparation
Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Chill 1 hour.
Shape dough in to 48 1" balls; place in lightly greased 1-3/4" muffin pan (mini-muffin pan), shaping each shell. Bake at 350 for 12 minutes (dough will rise during baking).
Remove from oven and immediately press a peanut butter cup evenly into each hot crust. Cool before removing from pan.
