Ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Preparation
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill. (I chilled my dough for about half an hour).
Preheat oven to 375°F.
When cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8-9 minutes.
Remove from oven; gently press one peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time.
