1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
24 to 30 Sm. peanut butter cups, foil removed (Reese's)

Cream butter and peanut butter. Add sugars; mix thoroughly. Add egg and vanilla; beat well. Combine flour, salt, and soda. Add to creamed mixture.

Place dough by rounded teaspoons in greased miniature muffin tins. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and are barely done. Remove from oven, immediately push one peanut butter cup in each cookies.

Cookies will deflate and form a tart shell around peanut butter cup. Let stand in pan, then refrigerate until shine disappears from chocolate. Gently lift from tin with knife tip. Makes approximately 2 dozen.