1/2 c. butter
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Reese's miniature peanut butter cups, foil removed

Cream butters and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture. Take rounded teaspoons of dough and place in greased miniature muffin pans. Bake at 350 degrees for 8 to 10 minutes or until cookie puffs up and is barely done. Remove from oven and immediately push a peanut butter cup. The cookies will deflate and form a tart shell around the peanut butter cup. Let cool in pan, then refrigerate until shine leaves the chocolate. Gently lift each tart out with tip of sharp knife.