From the kitchen of Stephanie Knewasser.  Chocolate cookies
coated with chopped peanuts and topped with a peanut butter
cup. This dough is tricky to work with because it's sticky, but it's
worth it. Great for Christmas cookie trays.
Unwrap, then refrigerate or freeze a bag of Mini Peanut Butter

In a microwavable bowl:
1 c semisweet choc chips
2 oz unsweetened chocolate
Microwave @ 50% for 2 minutes.  Stir.
If not melted, micro @ 50% for 30 seconds.
Stir until smooth & melted.  Set aside.

In a mixer, beat until crumbly:
1 c sugar
1/2 c crisco
Beat in:
2 eggs
1 tsp salt
1 tsp vanilla
Add chocolate slowly, on low speed.
Mix until well blended.

Add & mix on low:
1 1/2 c + 2 Tbsp flour
1/2 tsp baking soda
Blend well.
Cover & refrigerate until firm enough to handle.

Roll into balls that are similar in size to the pb cups.*
Roll balls in:
3/4 c finely chopped peanuts

Bake @ 350, 8-10 minutes or until set.

Immediately after removing cookies from oven, press a cold pb
cup in center.  OK to press cookie around pb cup, but don't touch
pb cup, it melts fast.
Cool completely.

* "Rolling" is the usual way to word it, but in reality, I pressed
spoonfuls into cubes. The dough consistency is similar to fudge &
I found I got less messy this way.  After rolling the dough in the
chopped nuts, I pressed the nuts in a bit to help them adhere.
Chocolate Peanut Butter Cup Cookies
If you are baking these for a competition or are just out to impress:

1 c peanut butter chips
Put in a baggie, put a SMALL cut in the corner.
Drizzle over cookie.

1/2 c semisweet chocolate chips
Drizzle over cookie at a different angle.

These freeze well, but chocolate dulls if frozen.
Follow me on
Chocolate Peanut Butter Cup Cookies
Family Recipes and more