Ingredients
COOKIE:1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1/2 cup creamy peanut butter1/2 teaspoon vanilla extract1-1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon saltFILLING:42 miniature peanut butter-chocolate cups
Preparation
In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
Roll into 42 walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.
