Ingredients
40 miniature peanut butter cups
1/2 cup butter, softenend
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/2 cup flour
3/4 tsp baking soda
1/2 tsp salt
Preparation
Heat oven to 375. Remove wrappers from candies.
Beat butter, sugars, peanut butter, egg and vanilla until light & fluffy. Stir together, flour, soda and salt; gradually add to butter mixture, beating until well blended.
Shape into 1" balls; place one ball into each cup of a mini muffin pan - do not flatten. Bake 10 - 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup into center of each cookie. Cool completely in muffin pan.
