Recipe courtesy of Crisco
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Total:
45 min
Prep:
35 min
Cook:
10 min
Yield:
3 dozen cookies

Ingredients

Directions

1.HEAT oven to 375 degrees F. 2.COMBINE chocolate chips and unsweetened chocolate in microwave-safe dish. Microwave on MEDIUM (50% power) 2 minutes. Stir. Repeat until smooth. Cool slightly. 3.BEAT sugar and shortening in large bowl at medium speed of electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Slowly mix in chocolate until well blended. Combine flour and baking soda. Add to chocolate mixture. 4.SHAPE dough into 1 14-inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. 5.BAKE 7 to 10 minutes or until set. Immediately press peanut butter cup down into center of each cookie. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely. 6.PLACE peanut butter in resealable food storage bag. Seal. Microwave on HIGH (100% power) 10 seconds. Knead. Cut small tip off one corner of bag. Drizzle over cookies.

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