Sorryi’mnotsorry Girl Scout’s, but these are WAY better than yours.
Not only are they delightfully crispy, buttery, chocolate-y, and peanut buttery, but they’re much less… fake tasting. Plus, they’re twice as big.
Makes 18 cookies
2 sticks of butter, softened
1 cup confectioners sugar
1 1/2 tsp vanilla extract
1/8 tsp salt
2 cups all-purpose flour
Heat oven to 300 degrees. Beat together the butter, sugar, vanilla, and salt in a large bowl. Once combined, beat in the flour 1/2 cup at a time until it forms a crumbly and tough mixture. Use a small ice cream scooper (about a tablespoon) and roll the portioned dough unto a ball and flatten with your palm on a greased baking sheet and repeat. Poke multiple holes in each one with a toothpick. Bake for 25 minutes then let cool completely.
1 1/4 cup unsalted or lightly salted roasted peanuts
1/4 cup plus 1 tbs confectioners sugar
1/2 tsp canola oil
1/4 tsp vanilla extract
Blend all the above in a food processor for about 5 minutes or until it’s creamy. Scrape down the sides if needed. Spread on the cookie, on the edges and all.
1 bag of semi-sweet chocolate chips
Put a some water in a pot with a glass bowl over it. Bring the water to a boil and stir the chocolate until just melted. Take off the heat, and use a spoon or small spatula to carefully spread over the peanut butter being careful not to rip the peanut butter off. Push the chocolate up against the sides as well. When the cookie is fully coated, place on wax paper and repeat with all the other cookies. Place in fridge for 30+ minutes or until hardened and serve cold so the chocolate doesn’t melt.
I beat you at your own game.