Chocolate Peanut Butter Cup Cookies
- Time 8-10 minutes
- Serves 3
Ingredients
- 1 cup semisweet chocolate chips
- 2 sqaures (1 ounce each) unsweetened baking chocolate
- 1 cup sugar
- 1/2 Butter Flavored Crisco stick or 1/2 cup regular butter
- 2 eggs
- 1 tsp salt
- 1 tsp vanilla
- 1 1/2 cups plus 2 tbsp. flour
- 1/2 tslpbaking soda
- 3/4 cups chopped peanuts
- 36 miniature peanut butter cups, unwrapped
- Drizzle
- 1 cup peanut butter chips
How to make it
- Heat oven to 350*.
- Place sheets of foil on countertop for cooling cookies.
- For cookies, combine chocolate chips and chocolate squares in microwave-safe bowl.
- Stir after 2 minutes.
- Repeat until smooth.(or you can melt on rangetop in small saucepan over very low heat).
- Cool slightly.
- Combine sugar and 1/2 cup shortening in large bowl.
- Beat at medium speed with electric mixer until blended and crumbly.
- Beat in eggs, one at a time, then salt and vanilla.
- Reduce speed to low.
- Add chocolate slowly.
- Mix until well blended.
- Shaped dough into 1 1/4 inch balls.
- Roll in nuts.
- Place on cookie sheet.
- Bake for 8 to 10 min. or until set.
- Do not overbake.
- Press peanut butter cup into center of each cookie immediately.
- Cool 2 min. on baking sheet.
- Remove cookies to foil to cool completely.
- For drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% power.
- Knead bag for 1 minute.
- Repeat until smooth.
- Cut tiny tip off corner of bag.
- Squeeze out drizzle over cookies.
