For me, anyways, second time is a charm

I found the recipe for these cookies when I did a Google search for "easy to ship cookies". These little chocolatey-peanut butter balls of wonder are one of the best and easiest things I have ever made, and I will definitely make them for any occasion that requires any sort of dessert, and probably for occasions that do not require dessert as well. Just look at how scrumptious they look:

They taste just as good as they look. My first attempt at baking these ended poorly because I decided not to carefully read the instructions. The recipe for the glaze called for "bittersweet chocolate" but I misread and used unsweetened, so they were a little bitter. I also used a bit more whipped topping the second time around for the glaze because the first time I did not use enough so it was too thick. I will include my alterations on the recipe. I obtained this recipe for "chewy peanut chocolate drops" from homecooking.about.com. Definitely make them. There is no reason not to :).

Cookie Ingredients:

• 4 ounces (squares) unsweetened chocolate
• 1/2 cup (1 stick) butter, cut into 1/2-inch slices
• 1/3 cup smooth peanut butter
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 3 eggs, lightly beaten with a fork
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup chopped peanuts
• 1/4 cup miniature chocolate chips

Chocolate Glaze:

• 12 ounces whipped topping (such as Cool Whip®)
• 6 ounces bittersweet or semisweet chocolate (I used Ghiradelli)
• 1/4 cup confectioners' sugar

Preparation:

Place unsweetened chocolate chunks, butter, and peanut butter in a large microwave-safe bowl. Cook on High for 1 minute, until butter is melted. Whisk until smooth, then blend in sugar. Add eggs and vanilla, beating until incorporated. Blend in flour, half at a time, until well-mixed. Fold in chopped peanuts and miniature chocolate chips. Cover and chill for 1 hour.

Preheat oven to 350 F. Line baking sheets with parchment paper.

Roll dough into 1-inch balls and place 1-1/2 inches apart on prepared baking sheets. Bake for 10 minutes. Do not overbake or the cookies will become crispy rather than chewy. Let rest on baking sheet for 5 minutes, then transfer to racks to cool completely.

Chocolate Glaze:

Break bittersweet or semisweet chocolate into large chunks and place in a microwave-safe bowl. Add half of whipped topping and microwave on High for 1 minute. Remove and stir for 1 minute. Add remaining whipped topping and microwave another 30 seconds. Whisk until all chocolate is melted and mixture is smooth. Whisk in confectioners' sugar, beating until there are no lumps. Let the mixture rest for 10 minutes to thicken up.

Swirl the tops of the cookies in the chocolate glaze and place on waxed paper. Let stand, uncovered, 3 to 4 hours to dry and set glaze.