Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • ¾ cups sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 large egg yolk
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups creamy peanut butter
  • 3 Tbsp butter (softened to room temperature)
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1 ½ packages 12 oz milk chocolate melting wafers
  • ½ cup dark chocolate chips or melting wafers (to drizzle (optional))

Instruction

  • Preheat oven to 350F.
  • In KitchenAid mixer or with electric hand-mixer, cream the butter until it is smooth.
  • Add sugar and beat with the butter until well-creamed.
  • Add vanilla extract and salt, stirring until well-combined, pausing occasionally to scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
  • Add egg yolk and beat until combined.
  • With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl) and dough begins to clump together.
  • Transfer dough to clean surface and use your hands to form it into a cohesive ball.
  • Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 10 minutes.
  • Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
  • Lightly flour 2 ¼" diameter round cookie cutters and cut out your cookies, transferring them to ungreased cookie sheet.
  • Once you have cut out all of the cookies that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
  • Bake cookies on 350F for 10-12 minutes and allow cookies to cool completely before topping with peanut butter.