In an effort to get the leftover candy out of the house, I made up a double batch of these yesterday and sent them to work with my husband. His co-workers enjoyed them. They are very tasty with a class of cold milk. I imagine any kind of candy bar would work. I used 1 stick of Imperial margarine and 1 stick of butter when I doubled the recipe.

I used about 36 mini peanut butter cups cut into pieces.

PEANUT BUTTER CUP COOKIES

1/2 cup butter or margarine, softened 3
/4 cup white sugar
1/2 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla1
3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 regular-size peanut butter cups, cut into 1/2 inch pieces

Preheat oven to 375 degrees F. Grease cookie sheets.

Cream butter with sugars. Beat in egg and vanilla, beating well. Reserve.

Stir flour, baking powder and soda together. Add to butter mixture and mix until completely blended. You may need to use your hands to fully incorporate flour mixture. Add peanut butter cup pieces to dough. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.

Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen cookies