1   cup  semi-sweet chocolate chips
   2  squares  unsweetened chocolate -- (2 oz.)
   1 cup  sugar
     1/2  cup   butter or shortening
   2   eggs
   1   tsp.  salt
   1  tsp. vanilla
   1 1/2  cups   plus 2 Tbsp.. all purpose. flour
     1/2  tsp. baking soda

Decoration & Filling
     3/4  cup  finely chopped peanuts
  36    miniature Peanut Butter Cups --  frozen and unwrapped.
   1     cup  peanut butter baking chips
     1/2  cup semi-sweet chocolate chips.

Makes 36 cookies. Preheat oven to 350F.
Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and
repeat until smooth and melted (or do it the old-fashioned double boiler way if
you prefer). Cool slightly. Combine sugar and fat in large bowl.  Beat at medium
speed with elec. mixer until blended and crumbly.  Beat in eggs, one at a time, then
salt and vanilla.  Reduce speed to low. Add chocolate slowly.  Mix until well blended.
Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls.
 Roll in chopped peanuts.  Place 2 inches apart on ungreased baking sheets.
Bake at 350F. for 8-10 minutes or until set. Press a frozen (important) peanut butter
cups into the center of each cookie immediately upon removing them from the oven.
Press cookies up against peanut butter cup if desired for appearance, but, do not
touch the peanut butter cup again since it is now melted, it must remain intact.
Cool completely.
Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. A blue ribbon winner from the Arizona State Fair. These incredible treats go fast.  Rave reviews from Gails Swap.

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