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 at 325 for 14 - 16 minutes or until lightly browned. Using the end of a wooded spoon handle, make a 3/8 to 1/2 inch deep indentation in the center of each ball. Cool in pan for 5 minutes before removing to wire rack to cool completely. For filling, in a microwave or use a small saucepan, melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. Leftover filling can be stored in the refrigerator and served warm over ice cream.
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