Prep Time: 20 mins + Chilling | Bake: 15 mins / batch | Yield: about 3 dozen

Ingredients:

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.) mini peanut-butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 tbsp creamy peanut butter

1 tsp shortening

Instructions:

  1. 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 hr or until easy to handle.
  2. Roll until 1 1/4″ balls. Press a miniature peanut butter cup into each; reshape balls. Place 2″ apart on un-greased baking sheets. Bake at 350°F for 12-15 mins or until edges are lightly browned. Cool for 2 mins before removing from pans to wire racks.
  3. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.