Chocolate Peanut Butter Cup Cookies |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 cup semi-sweet chocolate chips |
2 (1 ounce) unsweetened baking chocolate (squares) |
1 cup sugar |
1/2 cup all-vegetable crisco butter flavor shortening |
2 eggs |
1 teaspoon salt |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour, plus |
2 tablespoons all-purpose flour |
1/2 teaspoon baking soda |
3/4 cup finely chopped peanuts |
36 miniature peanut butter cups, unwrapped |
1 cup 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.
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