CHOCOLATE PEANUT BUTTER CUP COOKIES (ABSOLUTELY 2-DIE-4!)

CHOCOLATE PEANUT BUTTER CUP COOKIES (ABSOLUTELY 2-DIE-4!) image

Number Of Ingredients 16

1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 cups plus 2 tbls. a.p. flour
1/2 tsp. baking soda
Garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and
unwrapped.
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips.
350F. oven. Makes 36 cookies.

Steps:

Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted (or do it the old-fashioned double boiler way if you prefer). Cool slightly. Combine sugar and fat in large bowl. Beat at medium speed with elec. 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. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake at 350F. for 8-10 minutes or until set. Press a frozen (important) peanut butter cups into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but, do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. These go fast.