36 miniature peanut butter cups
1/2 cup creamy peanut butter
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Supply: Miniature muffin pans
Preheat oven to 375 degrees F.
In a medium mixing bowl, cream together peanut butter, butter, sugar and brown sugar with electric mixer on medium speed until fluffy. Add vanilla, flour, egg, baking soda and salt. Mix well.
Roll cookie dough into 1-inch balls. Place balls in miniature muffin pans (they look best without papers).
Bake 8-10 minutes. Remove from oven. Immediately press one peanut butter cup into center of each peanut butter cookie.
Allow cookies to cool completely before removing from muffin pan.
Makes about 3 dozen.
Tip: After placing the peanut butter cups in the cookies, pop them back in the oven for another 30 seconds or so the melt the chocolate slightly. This will blur the crinkled-chocolate edges of the peanut butter cups, making the finished cookie look more like a real chocolate tartlet.