Sugary cookie shell conceals a peanut chocolate center.
|3⁄8||Cup||Peanut Butter||(3 ounces of creamy peanut butter)|
|1⁄4||Cup||Salted Peanuts||Finely chopped|
|Cookie Shell Dough|
|2 1⁄2||Cup||Flour||Sift and mix in. Chill if sticky. (2 1/2 Cup + 2 Tbsp Flour)|
Melt chocolate chips in microwave. Stir in remaining ingredients. Drop 1/2 to 3/4" mounds on ungreased cookie sheet. Smooth and shape with finger to round. Refrigerate 30 minutes or until firm.
Roll out thin. Cut 2 1/4" rounds with a cutter. Place a mound of chocolate in a round. Mold shell around chocolate to cover completely, pinching to seal. Pinch off excess, if necessary, and re-roll. Bake 375 degrees ~8 minutes. When cool, dust with powdered sugar (or roll in sugar, if preferred.)