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 for 1 hour. Shape into 48 1-inch balls. Place in lightly greased mini-muffin tins. Bake at 325°F 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. Cool in pans for 5 minutes, then carefully remove to wire racks.
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