Ingredients:

• 36-48 miniature peanut butter cups
• 1-1/4 cups all-purpose flour
• 1/4 cup whole wheat pastry flour
• 1 tsp. baking soda
• 1/3 cup butter
• 3/4 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup firmly-packed brown sugar
• 1 egg, lightly beaten
• 1 tsp. pure vanilla extract

Preparation:

1. Place peanut butter cups in the freezer (there's no need to unwrap them; just place the whole bag in the freezer).


2. Preheat oven to 375 degrees F.


3. In a small bowl, whisk together the flours and baking soda. Set aside.


4. Cream the butter, peanut butter, and sugars together. Beat in the egg and vanilla.


5. Add the flour mixture. Mix until a soft dough forms.


6. Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.


7. Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.


8. Cool and remove from pan.