Recipe is from wearenotmartha.com
• 2 sticks (1 cup) unsalted butter, room temperature• 1 C sugar• 1 large egg• 1 T vanilla extract• 1/2 t kosher salt• 3 C all-purpose flour• 1/2 C smooth peanut butter• 1/2 C confectioner sugar• 2 C semi-sweet chocolate chips
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. 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. 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. 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.
Go to wearenotmartha.com for an illustrated version of the recipe.
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