Reeses Cup Cookies - cooking recipe

Ingredients

1 cup semi-sweet chocolate chips
2 squares unsweetened baking chocolate (1 oz. each)
1 cup sugar
1/2 cup Butter Flavor Crisco (Stick form or All-vegetable shortening form)
2 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups plus 2 tbsp. all-purpose flour
1/2 teaspoon baking soda
Reese's Peanut Butter cups (Not miniature. You'll need about 19-25 cups)
1 cup peanut butter chips

Preparation

Preheat oven to 350 degrees F. Place parchment paper on the cookie sheets you plan on using.
Combine chocolate chips and chocolate squares in a microwave-safe bowl. Microwave until melted (you will need to stop the microwave and stir the chips every two minutes to prevent the chocolate from burning). Cool slightly.
Combine sugar and 1/2 cup shortening in a large bowl. Beat at medium speed until blended and crumbly. Beat in the eggs, one at a time, then add salt and vanilla. Reduce the speed of the mixer. Add chocolate slowly. Mix well. Stir in the flour and baking soda with a spoon until well blended. Shape dough into 1 1/4 inch balls and place a couple of inches apart on an ungreased parchment covered baking sheet.
Bake at 350 degrees F for 8-10 minutes or until set. Don't overbake! Press the peanut butter cup into the center of each cookie immediately after removing from oven. Cool for a few minutes on the baking sheet and then transfer the cookies to another surface.
Place the peanut butter chips in a microwave-safe dish. Microwave until smooth (you will need to stir after every minute needed in the microwave to prevent burning). Scrape the melted peanut butter chips into a frosting piping bag with a round, small tip. Squeeze the frosting in a drizzled zig-zag pattern. Enjoy!