Step 1

In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.

Step 2

Roll into 42 walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.

Step 3

Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.