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Instructions |
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Cream together butter and sugar using the paddle attachment of an
electric mixer (you could use a hand blender if you need, too!). Beat
until smooth. Then add in the egg and vanilla and beat until
incorporated and smooth.
Turn the mixer to low and add in the salt and flour. Mix until well
incorporated.
Shape dough into a cylinder with a diameter of about 2-3 inches.
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Then wrap this dough in parchment paper (which was a bit
awkward) and put it in the freezer for at least 25 minutes. (there are
so many that’s what she saids in my head right now, it’s not even
funny).
When the dough is sufficiently chilled, slice it into 1/8 inch disks
and place on baking sheets. Slice 30 cookies and then wrap the
remainder of the dough in plastic wrap and stick it back in the
freezer for another time. If you want to use all the dough to make
about 60 cookies, you’ll want to double the measurement of peanut
butter, confectioner sugar, and chocolate that you use later.
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Bake the cookies at 350 degrees for about 8-10 minutes. Then
place the cookies on a cooling rack and let them cool completely.
Now, it’s time to make the filling. All you need to do is mix together
the peanut butter and powdered sugar. Melt your chocolate chips
over a double broiler (or in the microwave). Now, press a small disk
of peanut butter mixture onto a cookie.
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Coat the cookie completely in chocolate. Remove cookie with a fork
and place on a parchment paper-lined baking sheet. Let cookies
harden. Or pop them in the freezer to speed this up. I obviously put
mine in the freezer. I think these cookies are so much better cold
anyway!
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Originally Submitted
2/23/2015
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