These were fun to make . . . I made two varieties as my husband does not care for peanut butter cookies. I used dark chocolate covered almond candies for his and the Reese's peanut butter cups for mine. Trick learned is to make the dough into a ball, then flatten it by pushing the candy into it. I've baked his but not mine.Ingredients:
Classy Chocolate Pound Cake Mix
1 stick of butter, softened
1 egg
24 mini peanut butter cups
1/2 c semi-sweet chocolate chips
Directions: Combine first 3 ingredients in a large mixing bowl until dough forms. Wrap 1 tablespoon of dough around one mini peanut butter cup; form into ball. Seal 6 cookies at a time in sealing wrap. Place cookies in labeled 1 gallon freezer bag.Baking Instructions: Thaw frozen balls. Preheat oven to 350 degrees. Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned. Cool completely. Microwave chocolate chips in a microwave-safe bowl 30 seconds; stir. Repeat 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny (overheated chocolate will become dry and chunky). Spread melted chocolate
Makes approx 2 doz.
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