1/3 cup butter or hard margarine, softened
1/2 cup granulated (white) sugar
1/2 Tablespoon water
1/2 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose (plain) flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup unsweetened cocoa powder
approximately 24-30 miniature chocolate-coated peanut butter cups, unwrapped
In a large bowl, cream together the butter and sugar. Beat in the water and vanilla, then the egg. Stir in remaining ingredients except chocolates. Refrigerate dough until firm (it really only needs an hour or so, but longer is fine).
Preheat oven to 350◦F. Line 24-30 miniature muffin cups with paper liners.
Divide batter among prepared muffin cups (a miniature ice cream scoop makes them nice and uniform). Bake for 11-13 minutes, until just set but still moist, do not overbake. Cool for 3-4 minutes, then gently press a peanut butter cup in the center of each. It will soften and melt, but will harden upon cooling.
Vanilla Variation: You can also make a vanilla version of the batter, though I bet it is not as good! Simply replace the cocoa powder with an equal amount of all-purpose (plain) flour. If you like, you can make half of them vanilla and half chocolate to offer a choice. Simply omit the cocoa powder, then divide the batter in two. Add 2 tablespoons cocoa to one half and 2 tablespoons flour to the other half.
This recipe is easily doubled if you have enough muffin cups!
West Side Publishing. "Peanut Butter Cup Buttons." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 213.