1/2 cup butter (softened)
1/2 cup 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 Baking soda
1/2 tsp Salt
48 mini peanut butter cups
Preheat oven to 325 degrees. Cream first 4 ingredients; add egg and vanilla, beat until creamy. Mix in dry ingredients until blended. Roll dough into 1” balls. Place in greased and floured mini muffin tin. (Use “Pam with flour”… it works great!) Bake for 12 minutes. While baking, unwrap peanut butter cups. When cookies are done, immediately press peanut butter cups into each. Place in refrigerator for about 5 minutes, then remove from tin to a separate container that can be placed in the refrigerator for further cooling. Don’t leave them in the muffin tin to cool completely as they will be extremely hard to remove if you do.
