Peanut Butter Meltway Cookies

Name: Peanut Butter Meltway Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: COOKIE; 1 1/2 c ap flour; 1/2 c cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 2 stick butter; 1 1/2 c sugar; 1 egg; 1 1/2 tsp pure vanilla extract; PEANUT BUTTER MIDDLE; 3/4 tsp vegetable oil; 1 c peanut butter; FUDGE TOPPING; 1/2 c butter; 3 squares of unsweentened chocolate; 1 lb confectioners sugar; 1/2 tsp vanilla extract; 3/4 c milk

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By SK H
@Soos

This is much like my Peanut Butter Meltaway Cake only cookies. The frosting is different because it does not get poured over the top of the cake, but once cooled it gets drizzled on top of the peanut butter layer. As it cools it will harden also.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

COOKIE
1 1/2 c

ap flour
1/2 c

cocoa powder
1 tsp

baking powder
1/2 tsp

salt
2 stick

butter
1 1/2 c

sugar
1

egg
1 1/2 tsp

pure vanilla extract
PEANUT BUTTER MIDDLE
3/4 tsp

vegetable oil
1 c

peanut butter
FUDGE TOPPING
1/2 c

butter
3

squares of unsweentened chocolate
1 lb

confectioners sugar
1/2 tsp

vanilla extract
3/4 c

milk
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How to Make Peanut Butter Meltway Cookies

Step-by-Step

Preheat oven to 350 degree.
Combine the dry ingredients for the cookies except for the sugar. Cream together all the wet ingredients with the sugar.
Using a tablespoon drop the cookies onto a sheet and bake for 18 to 20 minutes.
Let completely cool before adding the Peanut butter middle
Peanut butter middle. Mix together the vegetable oil and the peanut butter till it is smooth and creamy.
Spread on cooled cookies and refrigerate.
Fudge topping: Melt chocolate and butter in the microwave, or in the top of a double boiler. Make sure it is thoroughly melted. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let cool enough so that it does not melt the peanut butter and drizzle over the top of the cookie so that it is totally covered.