Instructions

1. In a glass mixing bowl melt the semisweet chocolate and butter in the microwave for 1 minute, stirring until smooth.
2. In your food processor pulse the almonds until finely chopped.
3. Add the flour, baking powder and salt and pulse to mix well.
4. Add the peanut butter flavoring, egg and 3 Tbs of sugar to the chocolate mixture.
5. Add the almond flour mixture to the chocolate mixture and stir until it just comes together.
6. Fold the chopped peanut butter cups into the dough and cover, refrigerate for 30 minutes.
7. Preheat your oven to 325º F and line two baking sheets with parchment or baking mats.
8. Scoop 1" balls of dough and roll them in the chopped peanuts and then the powdered sugar mixture.
9. Place the balls of dough on the baking sheets 2" apart and bake for 12 minutes, rotating the pans half way through.
10. Cool on the pan 3 minutes, then transfer to a wire rack and cool completely.
11. Serve warm or store cooled cookies in an air tight container for up to 3 days.