· 1 cup semi-sweet chocolate chips
· 2 squares (1 ounce each) unsweetened baking chocolate
· 1 cup sugar
· ½ cup Butter Flavor Crisco
· 2 eggs
· ½ tsp salt
· 1 tsp vanilla
· 1 ½ cups flour
· ½ tsp baking soda
· ¾ cup finely chopped peanuts
· 36 Reeses miniatures peanut butter cups
· 1 cup melted peanut butter chips for drizzle
Combine chocolate chips & chocolate squares in bowl and microwave at 50%. Stir after 2 minutes. Repeat for an additional 30 seconds until chocolates are smooth & melted.
Combine sugar and ½ cup shortening in a large bowl. Beat at medium speed until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce to low speed. Add chocolate slowly. Mix until well blended. Add baking soda & flour until you have moldable dough.
Shape dough into 1 ¼ inch balls. Roll in crushed peanuts.
Bake at 350 degrees for 8 to 10 minutes. DO NOT OVERBAKE. Cookies will be soft. When you remove them from the oven, immediately press a peanut butter cup into the center. Let cool on pan for 1 minute, and then move to cooling rack.
When cookies are cooled you can add the drizzle. Melt the peanut butter chips at 50% in the microwave for about 1 minute. Stir until smooth. Add the melted chips to a plastic sandwich bag and cut off a small corner. Squeeze out and drizzle over cookie.