Ingredients:
2/3 cup butter, melted
1/2 cup peanut butter
1/4 cup sugar
1/4 cup honey
2 1/4 cups flour
2-4 tbsps butter, room temperature
2 oz - 70% dark chocolate
1 tsp butter
chopped peanuts
coarse pink himalayan salt (optional)
Begin by melting 2/3 cup of butter then add the peanut butter. Mix in the sugar and honey, then add the flour in 2 additions. The dough will be crumbly. Add room temperature butter, 1 tbsp at a time, until dough just holds together when pressed.
Sprinkle your rolling surface and rolling pin with sugar and roll out dough to about 1/3" thickness. Cut in shapes. I used a 2" round cookie cutter.
Place on parchment lined baking sheets 2" apart and chill in refrigerator 10-15 minutes.
Then bake at 375 F for 8 minutes. Cool on baking sheet before transferring to rack.
Melt the 70% dark chocolate with the butter (I learned my lesson about that! See my previous post.)
Spoon the melted chocolate into a small plastic bag, snip a corner and start drizzling the chocolate onto the cookies. Sprinkle chopped peanuts on right away...
and a little grind of pink himalayan salt for good measure!
Makes 34 - 2" rounds
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