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
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
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.
* "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.
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.
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