Chocolate Peanut Butter Cup Cookies

I like to cook, but I LOVE to bake. It is weird because it is actually really theraputic to me. Something about shaping little cookies and watching things rise. I just love it. So this weekend I asked Jesse to take me to Barnes and Noble so I could find a new baking book. I was looking for something that would have more than just recipes. I wanted something that would have a lot of tips and some explanation of why things work the way they do. I found a book called The Cookie Bible. So far I really like this book a lot and the first cookie I tried was a huge success!

Chocolate Peanut Butter Cup Cookies
(Recipe courtesy of The Cookie Bible)

1 cup semisweet chocolate chips
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
1/2 cup butter flavored crisco
2 eggs
1 tsp salt
1 tsp vanilla
1 1/2 cups plus 2 tbsp all- purpose flour (next time I will omit the extra 2 tbsp it was just a touch too crumbly)
1/2 tsp baking soda
3/4 cup finely chopped peanuts (I omitted these because I didn't have any)
36 miniature peanut butter cups, unwrapped (I used 28)
1 cup peanut butter chips

Heat oven to 350 degrees. Place sheets of foil on countertop for cooling cookies

Combine chocolate chips and chocolate squares in microwave-safe measuring cup. Microwave at 50% power until smooth. Cool slightly.

Combine sugar and crisco in standing mixer (or large bowl with hand mixer). Beat at medium speed until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda on low until well blended. Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on ungreased aking sheet.

Bake at 350 degrees for 8-10 minutes or until set. Do not overbake. Press peanut butter cup into center of each cookie immediately. Cool 2 minutes on baking sheet then transer to foil to cool completely.

Place peanut butter chips in heavy resealable sandwich bag and seal. Microwave in 30 seconds increments kneading bag periodically until smooth. Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.