• 1 (20-oz.) package Pillsbury’s Best Refrigerated Peanut Butter Cookies
• 12 miniature peanut butter cup candies, unwrapped
• 1/3 cup semi-sweet chocolate chips
• 1 teaspoon shortening

1. Heat oven to 350º F.
2. Divide cookie dough into 12 equal pieces.
3. Wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
4. Place 6 balls on ungreased cookie sheet, spaced evenly apart.
5. Refrigerate remaining 6 balls until ready to bake.
6. Bake at 350º F for 11 to 15 minutes or until golden brown.
7. Cool 1 minute; remove from cookie sheet.
8. Cool completely.
9. Repeat with remaining 6 balls.
10. In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cooled cookies in crisscorss pattern.
11. Let stand until glaze is set.
12. 12 cookies.

I CAN;T REMEMBER WHERE I GOT THIS RECIPE, BUT I'VE MADE IT THE LAST COUPLE OF YEARS FOR CHRISTMAS AND EVERYBODY LOVES THEM. THEY'RE EASY AND DELICOUS!!