Peanut Butter Heart Cookies

Directions

Step 1

In a stand mixer with a paddle attachment, or a handheld mixer, mix the butter and sugar on high until just blended.

Step 2

Add the peanut butter and egg and mix on medium until blended together.

Step 3

Turn mixer to low and slowly add the flour and salt until just combined.

Step 4

Using a large cookie sheet, place a piece of wax paper on the bottom and roll out the dough by covering the dough with a wax paper on top.

Step 5

Roll the dough out to about ¼ inch thickness and place it into the fridge for a minimum of 1 hour or up to 3 days.

Step 6

Preheat oven to 350 ℉

Step 7

Remove dough from the fridge and pick up dough with the wax papers and place on the counter. Roll out dough and then remove the wax papers once the dough is smooth and ¼ inch thick.

Step 8

Using a 3 inch heart cookie cutter, flour the bottom of the cookie cutter.

Step 9

Cut shapes and place on a baking sheet. I used a small cookie lifter to lift the hearts onto the baking sheet. Bake at 350 for 9 minutes. Remove from the oven and let cool on the pan for 5 minutes before transferring to a cooling rack.

Step 10

Re-roll out leftover dough and place in the fridge until the first batch is completed and the pan has cooled. Repeat steps 8 and 9.

Step 11

Once cookies are completely cooled, melt 5 oz dark chocolate . Once melted pour in 3 tbsp, heavy cream and whisk until smooth. Place in an icing bag and drizzle chocolate back and forth over the cookie. Let the ganache dry for 2 hours or longer. Gently place cookies in a sealed container. Cookies will stay fresh for up to 5 days, or place in a freezer safe dish/sealed bag for up to 3 months in the freezer. These cookies are delicate, so stack them carefully.