Peanut Butter Cup Moose Track Cookies

 

Makes about 18 big cookies

1. For the fudge, simply melt your chocolate chips over low heat and stir in sweetened condensed milk until fully incorporated. Pour mixture onto a parchment lined baking tray and put into the fridge to allow to cool and set completely. About 1 hour.
2. For the cookies, cream together butter and sugar in a stand mixer until light and fluffy.
3. While the sugar and butter are creaming measure out your dry ingredients (except for peanut butter cups) and mix with a fork.
4. Add eggs to creamed sugar and butter and mix until incorporated.
5. Unwrap 1 bag of mini peanut butter cups and coarsely chop with a knife.
6. With mixer on low, mix in the dry ingredients slowly until fully incorporated.
7. Remove fudge from refrigerator and coarsely chop with a knife.
8. Add chopped fudge and peanut butter cups to mixer and pulse until incorporated.
9. Unwrap the second bag of mini peanut butter cups and cut each one in half or thirds.
10. Preheat oven to 350F and line one or two baking sheets with parchment.
11. Using a portion scoop drop balls (about the size of a golf ball) of cookie dough onto trays about 2 inches apart.
12. Press 2 or 3 chunks of peanut butter cups into the top of each cookie dough ball.
13. Bake for 9 to 11 minutes until edges are golden brown and cookies have spread out.
14. Allow to cool on the tray for about 5 minutes, the cookies will deflate a bit .
15. Carefully transfer to a cooling wrack and allow to cool completely. Repeat with remaining dough.