Prep Time: 30 minutes
Total Time: 40 minutes
Ingredients:
four ounces (squares) unsweetened chocolate
1/2 cup (one stick) butter, cut in to 1/2-inch slices
1/3 cup smooth peanut butter
two cups granulated sugar
1/4 teaspoon salt
three eggs, lightly beaten with a fork
one teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup chopped peanuts
1/4 cup miniature chocolate chips
Chocolate Glaze:
8 ounces whipped topping (such as Chilled Whip®)
6 ounces bittersweet baking chocolate (Hershey's® recommended)
1/4 cup confectioners' sugar
Preparation:
Place unsweetened chocolate chunks, butter, & peanut butter in a immense microwave-safe bowl. Cook on High for one minute, until butter is melted. Whisk until smooth, then blend in sugar & salt. Add eggs & vanilla, beating until incorporated. Blend in flour, half at a time, until well-mixed. Fold in chopped peanuts & miniature chocolate chips. Cover & chill for one hour.
Roll dough in to 1-inch balls & place 1-1/2 inches apart on prepared baking sheets. Bake for ten minutes. Do not overbake or the cookies will become crispy than chewy. Let rest on baking sheet for five minutes, then transfer to racks to chilled .
Preheat oven to 350 F. Line baking sheets with Silpat baking liners or parchment paper.
Swirl the tops of the cookies in the chocolate glaze & place on waxed paper. Let stand, uncovered, three to four hours to dry & set glaze.
Chocolate Glaze:
Break chocolate in to large chunks & place in a 4-cup glass measuring cup or deep micro-safe bowl. Add half of whipped topping & microwave on High for one minute. Remove & stir for one minute. Add remaining whipped topping & microwave another 30 seconds. Whisk until all chocolate is melted & mixture is smooth. Whisk in confectioners' sugar, beating until there's no lumps. Let the mixture rest for ten minutes to thicken up.
Yield: about 72 cookies
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