1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1 egg
1/2 c. brown sugar
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. salt
3/4 tsp. baking soda
48 peanut butter cups (2 bags miniature)

Cream together butter, peanut butter and both sugars. Beat in egg and vanilla. Sift dry ingredients together and add to creamed mixture. Shape dough into 1" balls (48). Place into ungreased mini cupcake pans. Bake at 350 degrees until lightly browned.

Remove one pan at a time from oven and immediately press 1 peanut butter cup into cookie until dough comes to top of pan. Let stand in pan for at least 10 minutes to cool. Store in air tight container. TIP: Take papers off all the candy and put into a bowl and keep refrigerated until ready to use.