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1
Preheat oven to 375.
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2
Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.
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3
Stir until thoroughly bleded.
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4
Shape dough into 36 (about 1 inch) balls.
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5
Place 2 inches apart onto ungreased cookie sheets.
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6
Press thumb gently in center of each cookie.
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7
Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.
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8
Beat at medium speed with electric mixer until blended.
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9
Stir in mini choc.
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10
chips, if desired.
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11
Fill center of each cookie with rounded teaspoonful of filling.
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12
Bake 8-10 minutes or until light golden brown.
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13
Cool 2 minutes on cookie sheets.
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14
Remove to cooling racks.
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15
Cool completely.
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16
Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.
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17
Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth.
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18
Snip a tiny hole in corner of bag.
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19
(I just stick a toothpick and make a little hole) Drizzle contents over cookies.
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20
Allow drizzle to set before storing cookies between layers of waxed paper--ps.
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21
I usually just microwave the choc.
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22
and save some time and drizzle over cookies.
