Our winner is JENNIFER WRIGHT for her entry of PEANUT BUTTER CUP CHOCOLATE COOKIES!  Congratulations, Jennifer!  We can’t wait to bake up a batch or two and share with our families this Christmas.

Here is Jennifer’s winning recipe:

PEANUT BUTER CUP CHOCOLATE COOKIES

For the cookies:

1 cup semi-sweet chocolate chips

2 2-oz. squares unsweetened chocolate

1 cup granulated sugar

1/2 cup butter

2 eggs

1 teaspoon salt

1 teaspoon vanilla

1 1/2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

For the garnish:

3/4 cup finely chopped peanuts (optional)

36 unwrapped miniature peanut butter cups – frozen

1 cup peanut butter baking chips

1/2 cup semi-sweet chocolate chips

In a small bowl, place unsweetened chocolate squares and microwave at 50% for about 2 minutes. Stir. Re-microwave 30 seconds at a time if needed until all chocolate is melted and smooth. Cool slightly.

In a large bowl, combine butter and sugar. Beat at medium speed until mixed & crumbly.  Add eggs, salt and vanilla. Reduce speed to low. Add melted chocolate and mix until well blended. Slowly add flour and baking soda. Mix until well blended.  Roll the dough into small balls approx 1 inch.  Roll in chopped peanuts (optional) and place on ungreased cookie sheets 2 inches apart.  Bake at 350F for 7-10 minutes or until set.  Remove from oven and immediately press a frozen peanut butter cup into each cookie.  Allow cookies to cool completely.  Melt peanut butter chips as you did for the unsweetened chocolate squares.  Place melted chips in an icing bag or ziplock bag with a tiny snip in the corner and drizzle zig-zag style across each cookie.  Repeat these steps with the chocolate chips and drizzle across each cookie in the opposite direction.  Allow drizzle to set for approximately 5-10 minutes before serving.  Enjoy!

15
Share