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1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup well-packed brown sugar
l egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon tiny semi-sweet chocolate chips per muffin
42 miniature paper liners
Preheat oven to 325°F.
Beat together softened butter and reamy peanut.
Beat in sugar and brown sugar until light and creamy.
Well blend in egg and vanilla.
Mix together flour and baking soda before mixing into creamy mixture.
Shape dough into 42 [1-inch] balls.
Transfer into miniature muffin tins already lined with miniature paper liners.
Bake muffins into preheated oven for 12 to 14 minutes.
Remove from oven.
Immediately top each muffin with 1 teaspoon tiny semi-sweet chocolate chips.
Leave to cool slightly before unmolding.
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup well-packed brown sugar
l egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon tiny semi-sweet chocolate chips per muffin
42 miniature paper liners
Preheat oven to 325°F.
Beat together softened butter and reamy peanut.
Beat in sugar and brown sugar until light and creamy.
Well blend in egg and vanilla.
Mix together flour and baking soda before mixing into creamy mixture.
Shape dough into 42 [1-inch] balls.
Transfer into miniature muffin tins already lined with miniature paper liners.
Bake muffins into preheated oven for 12 to 14 minutes.
Remove from oven.
Immediately top each muffin with 1 teaspoon tiny semi-sweet chocolate chips.
Leave to cool slightly before unmolding.
