1 (20 oz.) pkg. refrigerator peanut butter cookies
12 miniature peanut butter cups (unwrapped)
1/3 c. semi-sweet chocolate pieces
1 tsp. shortening

Heat oven to 350 degrees. Divide cookie dough into 12 equal pieces. Wrap 1 piece of dough around 1 peanut butter cup, shaping into ball. Place on ungreased cookie sheet (6 at a time). Refrigerate remaining until ready to bake.

Bake at 350 degrees for 11-15 minutes or until golden brown. Cool 1 minute, then remove from cookie sheet and cool completely.

In small saucepan over low heat melt chocolate pieces and shortening. Drizzle over cooled cookies in crisscross pattern and let stand until glaze is set.