These are awesome. There seem to be lots of PB lovers here, so I thought I would pass it along.
1 c unsalted peanuts
6 oz semisweet chocolate, chopped into small pieces
1 c creamy peanut butter
3/4 c sugar
1/4 lb unsalted butter, cut into pieces
2 ts vanilla extract
1 1/4 c flour
1/8 ts salt
1 1/4 c creamy peanut butter
1/4 c confectioners sugar
8 oz semisweet chocolate, chopped into small pieces
Preheat the oven to 325F
1.Toast the peanuts on a baking sheet in the preheated oven for 10-15 minutes or until golden brown. Cool the nuts to room temperature, then finely chop them in a food processor to make crumbs.
2.Heat 6 ounces of semisweet chocolate in the top half of the double broiler and use a rubber spatula to stir the chocolate until completely melted and smooth. Transfer the melted chocolate to a 1-quart bowl and set aside.
3.Place 1 c peanut butter, granulated sugar and butter in a large bowl. Beat on medium for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl.
4.Add the egg and the vanilla extract and mix for 3 minutes until smooth. Scrape down the sides of the bowl. Add the chocolate and the chopped peanuts and mix on medium until incorporated, about 1 minute.
5.On low, gradually add the flour and the salt. After all of the ingredients have been incorporated, use a spatula to finish mixing the ingredients until smooth. Transfer the dough to a cutting board.
6.Divide the dough into 2 equal portions. With both palms, roll each portion on a clean, dry cutting board to form each portion into a cylinder that is 1 1/2 inches in diameter. Individually wrap each portion in plastic wrap and place in the refrigerator for 3 to 4 hours, or until the dough is very firm to the touch.
7.Slice each dough cylinder into 1/2-inch-thick slices. Divide the slices onto baking sheets. Bake for 16-18 on the center rack. Halfway through the baking time, turn each slice. Remove the cookies from the oven and cool to room temperature on the baking sheet, about 30 minutes.
1.Place 1 1/4 cups peanut butter and the confectioners sugar in a medium bowl. Mix on low speed for 30 seconds. Use a rubber spatula to scrap down the sides of the bowl, then beat on high for 1 minute. Finish mixing the ingredients until smooth. Set the topping aside while making the chocolate drizzle.
1.Heat 6 ounces of semisweet chocolate in the top half of the double broiler and use a rubber spatula to stir the chocolate until completely melted and smooth. Transfer the melted chocolate to a 1-quart bowl and set aside.
1.Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or butter knife to spread the topping evenly over the top of each cookie.
2.Arrange the cookies close together on a piece of wax paper or parchment paper. Use a teaspoon to drizzle thin lines of melted chocolate onto the top of each cookie. Keep the cookies at room temperature for 30 minutes to allow the chocolate to harden.
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