Monday, February 27, 2012


These cookies are addicting and a little more work than a scoop and bake cookie but well worth the time.

Peanut Butter Filling
1 1/2 Cups Smooth Peanut Butter such as Skippy or Jiff
1 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla

Mix the peanut butter and powdered sugar together.  If the powdered sugar does not completely dissolve into the peanut butter to make a smooth paste put it in the microwave for 15 seconds and stir.  Add the vanilla and stir it in.  Set aside.

Use your favorite shortbread cookie recipe and cut out cookies using a 1 1/2" biscuit cutter.  Before baking make a small indentation in the center of the cookie with your thumb.

Once the cookies are baked dip the bottoms in tempered milk chocolate or milk coating chocolate.  Let dry.

Using a #100 truffle scoop, place a ball of peanut butter filling in the center of each cookie.  Flatten slightly so the filling comes about 1/4" from the edge of the cookie.

Put the cookies on a glazing rack and pour tempered milk chocolate or milk chocolate coating over them to cover the filling and cookie completely. 

Sprinkle some chopped salted peanuts in the center of each cookie.

Best eaten at room temperature and can be stored in the refrigerator.

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