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1 Cup MagicalButter
2 teaspoons Vanilla Extract
2 Large Egg Yolks
½ Cup Sugar
½ teaspoon Salt
2 Cups All-Purpose Flour
1 ¼ Cups Creamy Peanut Butter
6 tablespoons Unsalted Butter (Softened to room temp)
1 ¼ Cup Powdered Sugar
1 teaspoon Vanilla Extract
15 ounces Ghirardelli Milk Chocolate Melting Wafers
2 teaspoons Coconut Oil
Peanut Butter Filling
In a large bowl, beat the butter, salt, and sugar until light and fluffy.
Scrape down the bowl and add egg yolks and vanilla extract. Mix until just combined.
Add flour and mix on medium high speed until dough comes together into a ball.
Separate dough into two disks, wrap tightly and chill for at least one hour.
Roll your dough out and cut your cookies out using a 2 inch circular cookie cutter.
Bake in the oven for 10-15 minutes until the edges of the cookie turn golden brown.
Allow cookies to cool on a baking sheet or move to a cooling rack after 5-7 minutes.
Once cookies have cooled completely begin your peanut butter filling.
In a medium bowl whip the peanut butter and butter together until well combined.
Add vanilla extract and mix well.
Add powdered sugar and work into the peanut butter mixture with a silicone spatula.
Using a metal spatula or piping bag, spread the frosting in a thin layer.
Place cookies in the fridge for 15 minutes to allow peanut butter filling to set.
While the peanut butter sets, melt your chocolate wafers and mix in the coconut oil.
Dip your cookies into the chocolate and place back onto the baking sheet.
Move to the fridge for chocolate to harden and set.
Keep in an airtight container for up to 2 weeks or in the fridge for 3 months.