1/2 cup butter, soft
1/2 c creamy peanut butter
1/2 c white sugar
1/2 c packed brown sugar
1 egg
1/2 t vanilla extract
1 1/4 c flour
3/4 t baking soda
1/2 t salt
1 c milk chocolate chips
1 c semi-sweet chocolate chips
14 ounce can sweetened condensed milk
1 t vanilla extract
3/4 c pecan halves
In a bowl sift together flour, baking soda and salt, set aside.
In a bowl cream together butter, peanut butter and white and brown sugars; add egg and 1/2 t vanilla, mix. Stir flour mixture into creamed mixture. Shape dough into 48 – 1 inch each balls. Place each ball into the well of a mini muffin tin.
Bake at 350 degrees for 14 – 16 minutes, until lightly browned. Remove from oven and immediately make wells in the center of each by using a wooden spoon handle or melon baller. Cool for 5 minutes in pan then carefully remove to wire racks.
melt chocolate chips in a double boiler over simmering water; stir in milk and 1/2 t vanilla, mix well fill each dentation with chocolate mixture.
If desired drizzle caramel over top or place a pecan half on top.
