by Susan Pyle
½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup firmly packed brown sugar
1 egg
½ tsp vanilla
1¼ cups flour
¾ tsp soda
½ tsp salt
48 mini peanut butter cups
Preheat oven to 350 degrees. Combine butter, peanut butter, sugars, egg and vanilla. Stir in flour, baking soda, and salt until blended. Roll dough into 1 inch balls. Press into 1½ inch muffin tins. Bake 12 minutes. Remove from oven and immediately press one mini-cup into each cookie. Cool.
*Note: I remove them fairly quickly from the muffin tins by just barely lifting them out of with a fork. Since I only have two muffin pans and they can cook at the same time, this is a huge time saver for me.—Susan
