Ingredients

• 0.5 cups butter , softened
• 0.5 cups creamy peanut butter
• 0.5 cups white sugar
• 0.5 cups packed brown sugar
• 1 egg
• 0.5 teaspoons vanilla extract
• 1.25 cups all-purpose flour
• 0.75 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 , 14 ounce
• 1 teaspoon vanilla extract
• 0.75 cups pecan halves

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Sift together flour, baking soda, and salt.
3. 3 Cream butter, peanut butter, and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir flour mixture into creamed mixture. Shape the dough into 48 balls, 1-inch each. Place each ball in one compartment of a mini muffin tin.
4. 4 For the filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
5. 5 Bake in the preheated oven for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in the pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Nutrition per serving