Peanut butter cup cookies

Oh, man.  If you love chocolate and peanut butter you are going to love these.  I made them while Tony and Maddox were here, and all three dozen lasted less than two days!  They are fabulous with or without the chocolate drizzle (Tony ate 3-4 of them before I even got the chocolate on them).

Peanut Butter Cup Cookies

Second photo is courtesy of Taste of Home

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 pkg. (13 oz.) miniature peanut butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 tbsp creamy peanut butter

1 tsp shortening

In a large bowl cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1 1/4 inch balls.  Press a miniature peanut butter cup into each; reshape balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350º for 12-15 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pas to wire racks.

For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.