1/2 c. creamy peanut butter
1/2 c. sugar
1 1/4 c. flour
1/2 tsp. salt
1 egg
1/2 c. butter
1/2 c. brown sugar
3/4 tsp. baking soda
48 mini peanut butter cups

Cream butter and sugar; gradually add sugar and beat until fluffy. Add egg and vanilla. Combine flour, soda and salt; add to creamed mixture, blending well. Chill dough 1 hour. Shape dough into 48 (1") balls. Place each ball in mini muffin tins, shaping each into a shell. Bake for 12 minutes at 350 degrees (dough will rise and puff while baking). Remove from oven and immediately press a peanut butter cup evenly into each hot crust. Cool before removing from pans.