In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla.
Stir together flour, baking soda and salt; add to creamed
Mixture, mix well.
Chill. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.
Bake at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller (or similar instrument). Cool in pans for 5 minutes, and then carefully remove to wire racks.
Melt chocolate chips in a double boiler over simmering water.
Stir in condensed milk and vanilla; mix well.
Using a small pitcher or
Pastry bag, (I find a measuring tablespoon works great) fill each shell with filling. Sprinkle with peanuts (or topping choice). Makes 4 dozen.