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Get Started - 100% free to try - join in 30 secondsThe only trick is, you need to temper it. For this recipe, we used El Rey 41 percent milk chocolate Discos; they can be found at many specialty grocery stores or online.
Game plan: The cookies can be baked up to 24 hours in advance and stored in an airtight container until ready to coat.
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon fine salt
1/2 teaspoon baking powder
8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces
1 cup natural smooth peanut butter (no added sugar)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Ice
1 1/2 pounds milk chocolate couverture, separated into 1 (18-ounce) portion and 1 (6-ounce) portion
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