Chocolate Peanut Butter Cup Cookies

Submitted by Matthew Molus

"If you like chocolate and peanut butter then these WILL be your FAVORITE cookies. You can't believe what a hit these cookies are at get togethers. Make as many as you can and there still won't be enough."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 32 cookies
• Serves: 18

ingredients

• 236.59 ml semi-sweet chocolate chips
• 2 (56.69 g) unsweetened baking chocolate (squares)
• 236.59 ml sugar
• 118.29 ml all-vegetable crisco butter flavor shortening
• 2 eggs
• 4.92 ml salt
• 4.92 ml vanilla
• 354.88 ml all-purpose flour, plus
• 29.58 ml all-purpose flour
• 2.46 ml baking soda
• 177.44 ml finely chopped peanuts
• 36 miniature peanut butter cups, unwrapped
• 236.59 ml peanut butter chips

directions

1. Heat oven to 350°F.
2. Place sheets of foil on counter top for cooling cookies.
3. Combine chocolate chips and chocolate squares in a microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) for 2 minutes, stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Cool slightly.
4. Combine sugar and 1/2 cup shortening in large bowl. Beat at medium speed of electric mixer until blended and crumbly.
5. Beat in eggs, one at a time, then add salt and vanilla.
6. Reduce speed to low. Add chocolate slowly. Mix until well blended.
7. Stir in flour and baking soda with a spoon until well blended.
8. Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.
9. Bake at 350°F for 8 to 10 minutes or until set. Do not overbake.
10. Press peanut butter cup into center of each cookie immediately. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
11. For drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.