| | Directions | | Heat oven to 375°. Remove wrapper from candies. Line small muffin cups (1-3/4 inch in diameter) with paper baking cups. Beat butter, sugar, brown sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt. Add to butter mixture, beating until well blended. Shape dough into 1 inch balls, place one in each prepared muffin cup. Do not flatten. Bake 10-12 mins until puffed and lightly browned. Remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. Makes about 3-1/2 doz. cookies. |
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| Ingredients | | - |  | 40 packages Reeses peanut butter cups miniatures or 12 (.8 ounce each) Reeses peanut butter cups, quartered (13 ounce pkg) |
| - | | 1 stick butter or margarine, softened (1/2 cup stick) |
| - | | 1/2 cup sugar |
| - | | 1/2 cup packed light brown sugar |
| - | | 1/2 cup Reeses creamy peanut butter |
| - | | 1 egg |
| - | | 1/2 teaspoon Vanilla Extract |
| - | | 1 1/2 cups flour |
| - | | 3/4 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
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