“If you like chocolate and peanut butter then these WILL be your FAVORITE cookies. You can't believe what a hit these cookies are at get togethers. Make as many as you can and there still won't be enough.”
32-36 cookies

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Place sheets of foil on counter top for cooling cookies.
  3. Combine chocolate chips and chocolate squares in a microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) for 2 minutes, stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Cool slightly.
  4. Combine sugar and 1/2 cup shortening in large bowl. Beat at medium speed of electric mixer until blended and crumbly.
  5. Beat in eggs, one at a time, then add salt and vanilla.
  6. Reduce speed to low. Add chocolate slowly. Mix until well blended.
  7. Stir in flour and baking soda with a spoon until well blended.
  8. Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.
  9. Bake at 350°F for 8 to 10 minutes or until set. Do not overbake.
  10. Press peanut butter cup into center of each cookie immediately. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
  11. For drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.

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