It’s 10 days before Christmas and I am beyond excited! I try to savor every moment of this time of year because I adore every little detail. I love the way the snow is illuminated by the house lights, I love how stores are filled with people shopping for someone they care about (sometimes you can catch when a stranger finds that perfect gift and their face lights up), and I love how the 12 days of cookies is an excuse to have a sweet treat everyday. 😉 This cookie is the start of a mini “copycat girl scout cookie” grouping. Ours didn’t turn out quite the same but that’s from drizzling with chocolate instead of coating the cookie entirely. We did cover two cookies entirely with chocolate and it did taste like a Tagalong girl scout cookie, so good!

Ingredients:

• 1 cup butter, softened
• ¾ cup sugar
• ½ tsp. salt
• 2 egg yolks
• 2 tsp. vanilla
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 cup peanut butter
• ½ cup heavy cream
• 8 oz milk chocolate, chopped
• 8 oz chocolate-flavor candy coating, chopped

Directions:

In a large bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar and salt, beat until combined. Beat in egg yolks and vanilla. Beat in flour.

Cover and chill 1 hour or until dough is easy to handle.

Preheat oven to 375 degrees Fahrenheit.

On a lightly floured surface, roll dough to ¼ inch thick. Using a 2-inch scalloped cookie cutter (we used Christmas bells and ornaments instead of scalloped), 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. Place on waxed paper.

In a small saucepan heat milk chocolate and candy coating over low until melted. Spoon over cookies, allowing excess to drop off. We found that this was not enough chocolate to cover all of ours like this so we drizzled instead.

Let stand on a wire rack set over waxed paper until set. Refrigerate up to 5 days.

*This recipe is courtesy of Better Homes & Gardens*