Years and years ago I clipped a recipe out of Midwest Magazine, and made them at Christmas time. then a few years later when I lived in Rolla, MO, and was getting ready to move, Rolla held a cookie baking contest. Because of the fact that I had to make 2 wedding cakes, I couln't move yet. I decided, what the heck, I'll enter these cookies. And I won!!!!! (I put 20 minutes cook time, because you have to wait until cookies are cool enough to remove, and this recipe makes about 3 1/2 doz.)
1heat oven to 375 degrees. Remove wrappers from candies. (This is what takes the most time!) Line small muffin tins with paper bake cups. (I don't do this step.)
2In a large bowl, mix butter, both sugars, peanut butter, egg, and vanilla until fluffy.
3Stir together flour, baking soda and salt. Gradually add to butter mixture, beating until well blended.
4Shape dough into 1" balls. Place one in each muffin cup. Do not flatten.
5Bake for 10-12 minutes until puffed and lightly browned. (Keep an eye on them. You don't want to overbake.) Remove from oven and immediately press one peanut butter cup into each cookie. I try to press the peanut butter cup down far enough, so it is even with edge of cookie. (I think it just looks better. Especially when you drizzle chocolate over it.) Cool completely in muffin tin.
6Remove cookies from tin. Place melted chocolate/shortening mixture in a small sealable sandwich bag. Make a small cut on one corner, and drizzle in a zigzag pattern over the cookie. (I thnk this small step is what caused me to win the cookie contest!)