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1
Preheat oven to 350F.
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2
Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted.
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3
Cool slightly.
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4
Combine sugar and butter or shortening in large bowl.
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5
Beat at medium speed with electric mixer until blended and crumbly.
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6
Beat in eggs, one at a time, then salt and vanilla.
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7
Reduce speed to low.
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8
Add chocolate slowly.
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9
Mix until well blended.
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10
Stir in flour and soda with spoon until well blended.
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11
Dough should be able to be picked up and shaped into 1-1/4 inch balls, if not add a bit more flour.
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12
Roll balls lightly in chopped peanuts.
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13
Place 2 inches apart on cookie sheets lined with parchment.
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14
Bake for 8-10 minutes or until set.
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15
Press a FROZEN (this is very important, because they will melt otherwise) peanut butter cup into the center of each cookie immediately upon removing them from the oven.
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16
Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted, it must remain intact.
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17
Cool completely.
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18
Melt the peanut butter chips and place them in a plastic bag and snip the corner off one of the bottom edges.
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19
Drizzle over cookies.
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20
Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.
