1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. granulated white sugar
1/2 c. light brown sugar, firmly packed
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 (14 oz.) bag miniature peanut butter cups (should have 48 cups, remove from paper or foil)

Cream butter and peanut butter; add sugars gradually, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, baking soda and salt; add to creamed mixture, mixing well. Chill at least 1 hour.

Shape dough into 48 (1 inch) balls. Place in lightly greased tassie pans, shaping each ball into a shell. Bake at 350 degrees for 12 minutes, dough will rise during baking. Remove from oven and immediately press a peanut butter cup evenly into each hot crust. Cool completely before removing from pan. Should make 48 cookies. Can be frozen.