1/2 c. butter
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Coin size peanut butter cups, foil removed

Cream butter, peanut butter and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, baking soda and salt. Add to creamed mixture.

Place dough in rounded teaspoons in greased miniature muffin pans. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and are barely done. Remove from oven and immediately push 1 peanut butter cup into each cookie filled muffin cup.

Cookies will deflate and form tart shell around peanut butter cup. Let stand in pan, then refrigerate until shine disappears from chocolate. Gently lift each tart out of pan with tip of knife. Makes about 2 dozen.