* I like to chill the Reese's cups in the Refrigerator while I make the dough so that they retain there shape after you press them into the cookie.
Reese's Cup Cookies
1 cup semi- sweet chocolate ships
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
½ cup Butter
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups plus 2 tablespoons all porpoise flour
½ teaspoon baking soda
¾ cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped
1 cup peanut butter chips
Heat oven to 350˚F. Place sheets of foil on counter top for cooling cookies.
For cookies combine chocolate chips and chocolate squares in microwave-safe measuring cup or bowl. Microwave for 1 minute increments until smooth (or melt on stove top on low heat)
Combine sugar and butter in large bowl. Beat on 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 with spoon until well blended. Shape dough into 1 1/4-inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.
Bake at 350˚for 8 to 10 minutes or until set. Press (chilled) peanut butter cups into center of each cookie immediately. Press cookie cup. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
For drizzle place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave for one minute knead and repeat until smooth. Cut tiny tip off of bag. Squeeze out and drizzle over cookies.