Ingredients
Equipment
Method
- Preheat oven to 325 degrees F.
- In a large bowl, whisk together flour, sugar, cocoa powder, and salt.
- Add butter, peanut butter, and vanilla. Use a pastry blender to incorporate the ingredients.
- Form the mixture into a ball with your hands and knead until smooth.
- Roll the dough on a lightly floured surface to about 1/3-inch thick. Use cookie cutters to cut out shapes.
- Place cutouts on an ungreased cookie sheet about 1/2-inch apart.
- Bake for 15-20 minutes or until centers are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
- To make the icing, microwave chocolate chips and half the shortening in 30-second intervals until melted.
- Repeat with peanut butter chips and remaining shortening.
- Spread half of the cookies with the chocolate mixture and the other half with the peanut butter mixture.
- Drizzle all cookies with the leftover icing.
Notes
Store cookies in an airtight container. They can be frozen for up to three months for future enjoyment.