Peanut Butter Cup Cookies

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1/2 c. creamy peanut butter
3/4 c. packed brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 pkg (13 oz.) miniature peanut butter cups
DRIZZLE:
1 c. (6 oz.) semisweet chocolate chips
1 Tbsp. creamy peanut butter
1 tsp. shortening

Directions:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1 1/4 inch balls.  Press a miniature peanut butter cup into each; reshape balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks.

For drizzle, in a microwave-safe bowl, melt chocolate chips, peanut butter and shortening; stir until smooth.  Drizzle over cooled cookies.