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1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 c. sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1 box (10 oz.) miniature
chocolate-covered peanut
butter cups

Cream butter, peanut butter and both kinds of sugar
together. Beat in egg and vanilla. Sift together flour,
baking soda and salt. Blend into creamed mixture to make a
dough. Preheat oven to 375 degrees. Shape dough into 1-inch balls
and place in ungreased muffin tins. Bake for 8 to 10 minutes
or until lightly browned. Immediately after removing cookies
from oven, press peanut butter cup in center of each cookie
until only the top of peanut butter cup slows. Let cool 10
minutes, then remove from muffin tins. Makes 40 cookies.

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