Chef notes

These taste exactly like the real thing only so much BETTER!! You can taste the buttery, crisp shortbread and the sweet/savory peanut butter and the creamy combo of dark and milk chocolate. Nothing tastes processed, or stale, or like it came from a box. I hear angels singing.

Ingredients

2 sticks (1 cup) unsalted butter, brought to room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla

1/8 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt

Filling

3/4 cup creamy peanut butter
1/2 cup powdered sugar

1/4 teaspoon vanilla
Pinch salt

Coating

6 ounces milk chocolate, chopped
6 ounces semi-sweet or dark chocolate, chopped

1 teaspoon vegetable oil

Preparation

With an electric mixer, cream butter and powdered sugar until smooth. Add vanilla and almond extract and mix. In a separate bowl, sift together flour and salt. Slowly add sifted ingredients to butter mixture and mix until combined. Shape dough into a disc, cover in plastic wrap and chill for 30 minutes.

Preheat oven to 350. Take chilled dough, and roll out on a lightly floured surface to 1/4 inch thick.

Using a small circular cookie cutter (also lightly floured), cut out cookies and place on parchment-lined baking sheet.

Bake for 12-15 minutes, or until edges just begin to turn golden. Let cool.

While cookies are cooling, us a mixer to combine peanut butter, powdered sugar, vanilla and a pinch of salt.

Once cookies have cooled, scoop approximately 1/2 teaspoon of filling on top of each cookie.

Place the tip of a knifein the middle of the peanut butter, and spread down to the side of cookie.

Repeat that motion as you go around the cookie. It should look slightly domed in the middle.

In a double boiler (or place a heat-proof bowl over a pot of simmering water, making sure the water does not touch the bowl), melt all chopped chocolate. Add vegetable oil and stir until you have a glossy chocolate.

Using 2 forks, dip cookie into chocolate. Make sure to flip over and cover cookie completely. Lift cookie out of chocolate with one fork, using the other to scrape excess chocolate off the bottom.

Repeat with each cookie and place them on foil or parchment paper.

Let cookies cool at room temp and then peel off paper or foil.