1/2 c. butter, softened
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg
1/2 c. peanut butter
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

FILLING:

36 Reeses peanut butter cups

Combine butter, sugars, egg, peanut butter, and vanilla. Beat until smooth. Combine flour, soda, and salt. Add to creamed mixture. Roll in small balls and place each in miniature muffin tin. With thumb, make a well or depression in each cookie. Bake at 375 degrees for 8 to 9 minutes. Remove from oven; immediately place 1 peanut butter cup in each. Cool. in pan for 10 minutes. Twist gently to remove from pan. Cool on rack. Store in cool place. (Refrigerate before removing from pan. Then they just pop out with a knife.)