1/2 c. soft butter
1/2 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1/2 c. creamy peanut butter
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

FILLING:

About 42 miniature peanut butter chocolate cups

Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth. In separate bowl, combine flour, baking soda and salt; add to creamed mixture. Cover dough and chill. When cold enough to handle easily, roll into small walnut-sized balls.

Place each ball in greased miniature muffin tin. Bake at 375 degrees for 8 to 9 minutes. Remove from oven; gently press 1 peanut butter cup into each cookie to make a depression. Cool in pan 10 minutes. Remove from pan and cool on rack. Store in cool place until serving. Yield: about 3 1/2 dozen cookies.