Peanut Butter Chocolate Meltaway Cookies

Cookies are a great dessert choice and always welcome at get togethers, special occasions and events, and even just because! These are our back-to-school cookies because today all the kids in our neighborhood are back to school. It seems like the start of the school year comes around more quickly every year, and I bet the kids think so too!

Meltaway cookies are made with an eggless shortbread-like dough and minimal pantry ingredients. Be sure to use good quality butter so the cookie will be crisp and buttery, not greasy and flat. I used regular Jiff brand peanut butter in these cookies each time the recipe was tested. I haven’t tried making these meltaway cookies with an all-natural style peanut butter. Peanut butter brands like Jiff and Peter Pan have a creamier texture than all-natural, so I don’t know if the drier, thicker spread will work well.

Surprisingly the icing is not very sweet and sets up well making these cookies great for stacking and packing. It takes an hour or two for the chocolate to completely firm-up, so don’t worry if it doesn’t happen immediately. Even when dry to the touch, the chocolate icing is not hard or crispy. It’s more of a chocolatey glaze than drizzled melted chocolate and compliments the peanut butter cookie perfectly. Each time I’ve made these cookies I used chopped good quality chocolate for the icing. I have not tested with chocolate chips to see if it will set up the same, but in theory chips should be a fine substitute.

Ingredients

• For the cookie dough:
• 10 tablespoons unsalted butter room temperature
• 1/2 cup smooth peanut butter I used Jiff brand
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• For the icing:
• 2 ounces semi-sweet chocolate chopped
• 1 tablespoon milk
• 1 tablespoon peanut butter
• 1/2 cup powdered sugar

Instructions

1. To make the cookie dough:
2. In a large mixing bowl, beat the butter and peanut butter on medium speed until creamy. Add 1/2 cup of powdered sugar and beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated. Add the vanilla extract and gently mix on low until incorporated, scraping down sides with a spatula as needed.
3. In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in three batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for 1 hour.
4. ................................

for full recipes please see : www.savingdessert.com

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