Day 7: Chocolate Peanut Butter Cup Cookies

Ingredients:
COOKIES
1 cup semi-sweet chocolate chips
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
1/2 cup BUTTER FLAVOR CRISCO
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped

DRIZZLE
1 cup peanut butter chips

Directions:
1. Heat oven to 350 F

2. For Cookies, combine chocolate chips and chocolate squares in microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) 2 minutes, stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Cool slightly.

3. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until blended and crumbly. Beat in eggs, one at time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until well blended. Shape dough into 1 1/2-inch balls. Roll in nuts. Place 2 inches apart, on ungreased cookie sheet.

4. Bake at 350 F for 8 to 10 minutes or until set. Immediately press peanut butter cup into center of each cookie. Press sides of cookie up against cup. cool 2 minutes on cookie sheet before removing to cooling rack. Cool completely.

5. For Drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off bottom corner of bag. Squeeze out and drizzle over cookies.

6. Makes about 3 dozen cookies.

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