COOKIE:

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

FILLING:

36 miniature peanut butter/chocolate cups

Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth. Combine flour, soda and salt; add to creamed mixture. Roll in small balls (size of walnut) and place each in miniature muffin tin.

With thumb make a "well" or depression in each cookie. Bake at 375 degrees for 8-9 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 until serving time.

Makes 36 cookies.