Copycat Chocolate Peanut Butter Cookies
In a large bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar and salt and beat until combined. Beat in egg yolks and vanilla. Beat in flour. Cover and chill 1 hour or until dough is easy to handle.Advertisement
Preheat oven to 375°F. On a lightly floured surface, roll dough until 1/4 inch thick. Using a 2-inch scalloped cookie cutter, cut out dough, rerolling scraps as needed. Place cutouts 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until light brown. Remove; cool on a wire rack.
In a medium bowl combine powdered sugar, peanut butter, and cream. Spread onto cookies, using about 2 tsp. for each cookie and leaving centers slightly mounded. Place on waxed paper.
In a small saucepan heat milk chocolate and candy coating over low until melted. Spoon over cookies, allowing excess to drip off. Let stand on a wire rack set over waxed paper until set.
Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months.