Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine 1 cup of softened unsalted butter and 3/4 cup of granulated sugar; cream together until light and fluffy. Beat in 1 teaspoon of vanilla extract.
- Whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt. Gradually add to the creamed mixture, mixing on low until just combined.
- Roll the dough to about 1/4-inch thick and cut out shapes using a 2-inch round cookie cutter. Place them on the baking sheet.
- Bake for 10–12 minutes or until edges are lightly golden. Cool on a wire rack.
- Blend together 1 cup of creamy peanut butter and 1 cup of powdered sugar until smooth.
- Form small discs of the peanut butter mixture, about 1/2-inch thick, and press onto each cookie.
- Freeze the assembled cookies for 8–10 minutes to help the filling set.
- Melt chocolate wafers in intervals in a microwave-safe bowl. Dip each cookie in melted chocolate and let excess drip off.
- Allow cookies to set at room temperature or refrigerate for about 20 minutes until chocolate firms up.
Nutrition
Notes
Use parchment paper for easy removal and cleanup. Ensure butter is softened for ideal mixing. Regular creamy peanut butter is best for a smooth filling.