Zebra Cookies

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READY IN: 25mins
YIELD: 12 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    roll refrigerated peanut butter cookie dough (16.5 oz)
  • 12
    miniature chocolate-covered peanut butter cups, unwrapped
  • 13
    cup semi-sweet chocolate chips (I use Milk Chocolate)
  • 1
    teaspoon shortening
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DIRECTIONS

  • Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
  • Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
  • In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.
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