Tagalongs
MagicalButter
24
5 minutes
Ingredients
Butter Cookies
- 1 Cup MagicalButter
- 2 teaspoons Vanilla Extract
- 2 Large Egg Yolks
- ½ Cup Sugar
- ½ teaspoon Salt
- 2 Cups All-Purpose Flour
Peanut Butter Filling
- 1 ¼ Cups Creamy Peanut Butter
- 6 tablespoons Unsalted Butter (Softened to room temp)
- 1 ¼ Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Other ingredients
- 15 ounces Ghirardelli Milk Chocolate Melting Wafers
- 2 teaspoons Coconut Oil
Directions
- 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.
- Enjoy!
