1/2 cup butter 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Reese's miniature peanut butter cups, foil removed
Grease miniature muffin pans. Preheat oven to 350 degrees F.
Cream butters and sugars thoroughly. Add egg and vanilla extract. Beat well.
Combine flour, baking soda and salt. Add to creamed mixture. Place rounded teaspoons of dough into prepared miniature muffin pans. Bake at 350 degrees F for 8 to 10 minutes, or until cookie puffs up and is barely done. Remove from oven and immediately push a peanut-butter cup into each cookie-filled muffin 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.
