Chocolate Peanut Butter Cup Cookie
1 c.
semi-sweet chocolate chips
2 (2 oz.) squares unsweetened chocolate
1 c. sugar
1/2 c. butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 c. plus 2 T. all-purpose flour
1/2 tsp. baking soda
For the garnish:
3/4 c. finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 c. peanut butter baking chips
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine chocolate in bowl and microwave at 50 percent for about 2 minutes; stir
and repeat until smooth and melted. Cool slightly. Combine sugar and butter or
shortening in large bowl. Beat at medium speed with electric 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 for 8-10 minutes
or until set. Press a frozen peanut butter cup 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 because it is now
melted and 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.
