Chocolate Peanut Butter Hearts

Last Christmas I had bought some cookie cutters that included heart shaped cutters to make sandwich style cookies. I had never made that type of  cookie before, but I always love the way they look with the smaller shaped cut out in the top layer. Since my daughter was going to a Valentine's Day party this week, I decided to try and figure out a recipe that I could use with these new cookie cutters. I looked online at a lot of different Linzer cookie recipes. They sounded wonderful, but I started to think about other ideas and flavors that I could use. Then I thought...chocolate and peanut butter...I love that combination! I started searching for a peanut butter cut-out cookie recipe. I found one that was simple to make. It ended up being a nice dough to work with also. For the filling I chose to use a  pre-made frosting from a tub(keepin' it easy). My daughter and I both thought they were fun and easy to make. Yummy too!  For another idea, try using sugar cookie dough with vanilla frosting and sprinkles. My changes/additions are in bold italic.

 

 

 

 

 

 Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/3 cup 2% milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• I added 1/2 teaspoon salt
• 1 tub of chocolate frosting(I used chocolate fudge)

Directions

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
• I used a big heart cutter for the bottom layer and a big heart and a smaller heart cutter to make the top layer.
• I sprinkled the top layer with a little bit of white sugar before baking.
• For best results bake the top layer and bottom layer separately. The top layer bakes much faster. I baked the top layer for 5 minutes and the bottom layer for 7 minutes.
• Once cooled, assemble the cookies by spreading a thin layer of frosting between the two layers.

peanut butter dough recipe courtesy of Taste of Home