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Categories:
semi-sweet chocolate chips baking chocolate sugar eggs salt vanilla flour flour baking soda peanuts peanut butter peanut butter
Viewed: 47 - Published at: 4 years agoIngredients
- 1 cup semi-sweet chocolate chips
- 2 (1 ounce) unsweetened baking chocolate (squares)
- 1 cup sugar
- 12 cup all-vegetable crisco butter flavor shortening
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 12 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 12 teaspoon baking soda
- 34 cup finely chopped peanuts
- 36 miniature peanut butter cups, unwrapped
- 1 cup peanut butter chips
Method
- Heat oven to 350F.
- Place sheets of foil on counter top for cooling cookies.
- 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.
- Combine sugar and 1/2 cup shortening in large bowl.
- Beat at medium speed of electric mixer until blended and crumbly.
- Beat in eggs, one at a time, then add salt and vanilla.
- Reduce speed to low.
- Add chocolate slowly.
- Mix until well blended.
- Stir in flour and baking soda with a spoon until well blended.
- Shape dough into 1 1/4 inch balls.
- Roll in nuts.
- Place 2 inches apart on ungreased baking sheet.
- Bake at 350F for 8 to 10 minutes or until set.
- Do not overbake.
- Press peanut butter cup into center of each cookie immediately.
- Cool 2 minutes on baking sheet before removing to cooling rack.
- Cool completely.
- 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.
