by: Tami Cooprider 2009
Yield: 4 dozen
Bake at 350 for 10 minutes
- 1/2 cup margarine
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 1 1/4 cup flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 48 miniature peanut butter cups
Cream butter and peanut butter. Gradually sugar, beating until light and fluffy.
Add egg and vanilla beating well. Combine flour, baking soda and salt.
Add to creamed mixture, mixing well. Chill dough 1 hour.
Shape dough into 48 1″ balls; place in mini-cupcake pans.
Bake at 350 for 10 minutes.
(dough will rise during baking.)
Remove from oven and immediatley press a miniature peanut butter cup into each hot crust. Cool before removing from pan.