• 40 to 48 miniature peanut butter cups (a family size bag)
• ½ cup butter, softened
• ½ cup creamy peanut butter
• ½ cup sugar
• ½ cup packed light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1½ cups all-purpose flour
• ¾ tsp. baking soda
• ½ tsp. salt

1. Chopped roasted peanuts (optional)
2. Heat oven to 375F
3. Remove wrappers from peanut butter cups, be sure to take off both wrappers.
4. Line small muffin cups (gem pan) with paper baking cups if desired
5. Beat butter, peanut butter and sugars together, add egg and vanilla, beat till fluffy.
6. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
7. Shape dough into 1-inch balls (or use small food portion scoop); place in paper-lined muffin cups. Do not flatten.
8. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven.
9. IMMEDIATELY press one peanut butter cup in the center of each cookie. Sprinkle with chopped peanuts if desired.
10. Cool completely in muffin pan.
11. About 3 ½ to 4 dozen.

I got the original recipe for these from the aunt of a co-worker. Watch out, they are addictive! You can use your favorite peanut butter cookie recipe or this one. I like to use seasonal baking paper cups for these to make them more festive.