1/2 c. butter
1/2 c. smooth peanut butter
1/2 c. brown sugar
1/2 c. cane sugar
1/2 tsp. vanilla
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
16 oz. bag miniature Reese's peanut butter cups

Preparation: You will need 4 miniature muffin-tart pans that total 48. Heat oven to 375 degrees.

Beat together butter, peanut butter, sugars, egg, and vanilla until creamy. Blend in dry ingredients. Shape dough into 1 inch balls and place in ungreased tart pan. Bake 10-12 minutes until puffy and golden. Watch carefully. DO NOT OVER BAKE. Unwrap peanut butter cups. Press Reese's cups into center of cookies immediately upon removing from oven. Cool 10 minutes in pan; then remove. Can be refrigerated to harden chocolate.