Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the 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.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake 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 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.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.