| 1 | Heat oven to 375 °Fahrenheit. |
| 2 | Remove wrappers from candies. |
| 3 | Line small muffin cups (1-?inches in diameter) with paper bake cups. |
| 4 | In large mixer bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. |
| 5 | Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. |
| 6 | Shape dough into 1-inch balls; place one in each prepared muffin cup. |
| 7 | Do not flatten. |
| 8 | Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. |
| 9 | Immediately press peanut butter cup onto each cookie. |
| 10 | Cool completely in muffin pan. |
| 11 | About 3-?dozen cookies. |
| 12 | hershey"s is a registered trademark of hershey foods corporation. |
| 13 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 14 | meal-master compatible format by: karen mintzias |
