Top these addictive cookies with mini peanut butter cups for an extra treat.
- Portion size 60 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in peanut butter and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make- ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, just until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make- ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)
Drizzle melted chocolate over cookies; top each with half a peanut butter cup. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts per cookie: about
- Sodium 35 mg
- Sugars 7 g
- Protein 1 g
- Calories 95.0
- Total fat 6 g
- Potassium 35 mg
- Cholesterol 8 mg
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
