Cream butter, peanut butter and sugars until light and fluffy. Blend in egg and vanilla.

Add dry ingredients and mix well.

Chill 2 hours.

When ready to bake, let dough stand to room temp so you can easily press the peanut butter cup into dough without cracking the top.

Shape dough into 1-inch balls. Place in each ball into mini muffin cup liners in a mini muffin pan. Press one Reese’s candy into center of each until only top shows.

Bake at 375 degrees for 10-12 minutes.

Remove from pan and cool on wire racks lined with paper towel to absorb the grease.