In a large mixing bowl, cream butter, peanut butter, and both sugars. Beat in egg and vanilla. Combine the flour, baking soda, and salt. Gradually add to creamed mixture. Chill for 1 hour. Shape into 48 balls, 1 inch each. Placed in lightly greased mini-muffin pan. Bake 325 degrees for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8 - 1/2 inch deep indentation in the center of each ball. Cool in pans for 5 minutes before removing to wire rack to cool completely. For filling, in a microware or small saucepan melt chocolate chips. stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with pwanuts. Leftover filling can be stored in the refriderator and served warm over ice cream.
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