Ingredients
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
48 miniature chocolate covered peanut butter cups, unwrapped
Preparation
Preheat oven to 350 degrees F.
In a medium bowl, cream butter & peanut butter together. Gradually add sugars, stirring until light & fluffy. Add egg and vanilla, beating well. Combine the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Chill dough 1 hour.
Shape into 1 inch balls and press them into the lightly greased cups of an unprepared mini muffin pan, shaping each ball into a shell 3. Bake for 10 to 12 minutes in the preheated oven (dough will rise during baking). As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
