1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla extract.
Sift together flour, baking soda and salt; add to cream mixture. Mix well.
Shape into 48 (1-inch) balls. Place in mini muffin tins.
Bake at 325 degrees F for 14 to 16 minutes or until lightly brown.
Remove from oven and immediately make wells in the center of each using a melon baller.
Cool in pan for 5 minutes.
Carefully remove to wire racks.
For filling, put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla extract, mixing well.
Using a measuring cup, fill each shell with some of the chocolate mixture. Top with a pecan half.
Makes 4 dozen.
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