| | Directions | | Cream butter and peanut butter. Gradually add sugar, beat until light and fluffy. Add egg and vanilla. Combine dry ingredients. Add to creamed mixture. Chill dough for 1 hour. Shape dough into 48 1" balls. Place in lightly greased mini-muffin pans shaping each into shell. Bake at 350° for 12 minutes (dough will rise during baking). Remove from oven and immediately press Reese's cups evenly into each hot crust. Cool before removing from pan (very important). |
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| Ingredients | | - |  | 1/2 cup butter or margarine, softened |
| - | | 1/2 cup creamy peanut butter |
| - | | 1/2 cup sugar |
| - | | 1/2 cup brown sugar |
| - | | 1 egg |
| - | | 1/2 teaspoon vanilla |
| - | | 1/2 teaspoon Salt |
| - | | 1 1/4 cups flour |
| - | | 3/4 teaspoon baking soda |
| - | | 48 mini Reeses Peanut Butter Cups |
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