CHOCOLATE-PEANUT BUTTER FILLED COOKIES

It's TWENTY BELOW ZERO tonight...what do they call that, a three dog night? It is supposed to be this cold for the next several days...what do you do when it's too cold to even start the car? BAKE!!!

There should be a warning attached to this recipe...do not eat these while they are still warm, because you won't be able to stop!! These chocolate spritz dough cookies with a mini-Reese's center, are heavenly right out of the oven. I "accidentally" knocked a few of them over, while they were still hot, and the melted chocolate sort of got drippy like in this photo (so I was FORCED to eat those imperfect ones...snicker).



The chocolate shell is a spritz cookie recipe

1¼ cup butter (room temperature)
1 cup white sugar
2/3 cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all purpose flour
2/3 cup bakers cocoa
½ teaspoon baking soda
¼ teaspoon salt
Frozen miniature Reese's cups

In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add this gradually and beat well. Let dough sit for about 15 minutes.

Roll dough into 1½ inch balls and place in an ungreased mini-muffin pan. Bake at 375 for about 12 minutes, leave the cookies in the pan.
Immediately press a frozen miniatuare Reeses cup candy into the center of each baked cookie, pressing down as far as you can. Let cookies sit in pan for about 10 minutes, then carefully lift them out and place them on a cooling rack. The chocolate will be very liquid, so be careful not to spill it.

Cookies will cool and set in an hour so so. After the chocolate "sets" the cookies are no longer messy. Makes about 4 dozen.

NOTE: Christmas sprinkles or candy would make these a wonderful addition to your Christmas cookie trays.