Chocolate Peanut Butter Cup Cookies

1 cup semi-sweet chocolate chips

2 squares (1 oz each) unsweetened baking chocolate

1 cup sugar

½ cup butter flavor Crisco shortening

2 eggs

1 tsp salt

1 tsp vanilla

1 ½ cups plus 2 Tbsp flour

½ tsp baking soda

¾ cup finely chopped peanuts (if desired)

36 miniature peanut butter cups, unwrapped

1 cup peanut butter chips

Preheat oven to 350 degrees.  Combine chocolate chips and chocolate squares in a microwave safe bowl.  Microwave until melted.  Cool slightly.  Combine sugar and ½ cup shortening in a large bowl.  Beat at medium speed until blended and crumbly.  Beat in eggs, one at a time.  Add salt and vanilla.  Reduce speed to low.  Add chocolate slowly.  Mix until well blended.  Stir in flour and baking soda with spoon until well blended.  Shape dough into 1 ¼ inch balls.  Roll in nuts (if desired).  Place 2 inches apart on non-greased baking sheet.  Bake for 8 to 10 minutes or until set.  Do not over bake.  Press peanut butter cup into center of each cookie immediately.  Cool 2 minutes on baking sheet.  Remove to cool completely.  Place peanut butter chips in heavy resealable sandwich bag.  Seal and place bag in warm/hot water.  Knead bag after a minute and place back into warm water.  Repeat until chocolate is smooth.  Cut tiny tip off a corner of the bag.  Squeeze and drizzle over cookies.