These are “very” in every respect – very rich and very yummy.  If you can’t find pareve peanut butter cups, make your own (recipe follows).  Use 3 large or 15 miniature peanut butter cups for the recipe.  Store the rest in the freezer to serve as a separate dessert – or to snack on when no one is looking!

½ cup margarine, softened

½ cup peanut butter

½ cup brown sugar

¼ cup sugar

1 teaspoon baking soda

1 egg

¼ cup nondairy creamer

1 teaspoon vanilla

2 cups flour

¾ cup semisweet chocolate chips

¾ cup honey-roasted peanuts

¾ cup coarsely chopped peanut butter cups 

Preheat oven to 350 degrees.  Beat together margarine, peanut butter, sugars and baking soda until fluffy.  Beat in egg, nondairy creamer and vanilla.  On low speed, beat in flour.  Stir in the chocolate chips, peanuts and chopped peanut butter cups.  Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake for about 10 minutes.  Let sit on cookie sheet for about 2 minutes; then transfer to wire rack to cool.  Freeze well.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!