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Chocolate Peanut Butter Cup Cookies



From the kitchen of Stephanie Knewasser



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Chocolate cookies coated with chopped peanuts and topped with a peanut butter cup. This dough is tricky to work with because it's sticky.



Unwrap, then refrigerate or freeze a bag of Mini Peanut Butter Cups.


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.

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.

Roll balls in:

3/4 c finely chopped peanuts

Press the nuts in a bit to help them adhere.


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.





Comments



These will taste fine if frozen, but will look bad. The chocolate will bloom, or turn white. I like baking a massive amount of cookies at Christmas, which means baking ahead and freezing. To get around the discoloring issue, cover it up. After removing baked cookies from freezer & bringing to room temperature, melt: 1 c peanut butter chips, put in a baggie, cut a







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stephanie@familyrecipesandmore.com