Choco-Peanut Toppers

FOR THE COOKIES

Step 1

Have ready, 2 large, ungreased rimmed baking sheets.

Step 2

Preheat the oven to 325 degrees.

Step 3

In a large bowl, using a stand or hand mixer on medium speed, beat 1 cup of the

Step 4

Butter and 1/2 cup of sugar about 2 minutes, until the mixture is light and fluffy. Reduce the speed to add the flour and vanilla extract,mixing well.

Step 5

Drop the batter by level teaspoonfuls onto the baking sheets, spacing them about 1 inch apart (the cookies will not spread).

Step 6

Lightly grease the bottom of a drinking glass, then dip it in sugar. Use the glass bottom to flatten the cookies to 1/4 inch, dipping the glass in more sugar as necessary.

Step 7

Bake 15 to 18 minutes or until delicately browned. Transfer to a wire rack to cool.

FOR THE PEANUT BUTTER TOPPING

Step 8

Meanwhile, in small bowl, whisk all the ingredients together for a few minutes until they are light and fluffy.

Step 9

Spread over the cookies while they are still warm, but not hot right from the oven.

Step 10

Let cool completely.

FOR THE CHOCOLATE GLAZE

Step 11

In a medium saucepan, combine the chocolate morsels and milk and cook for a few minutes over low heat (or microwave, uncovered, in small microwaveable bowl) just until the chocolate can be stirred smooth.

Step 12

Add the confectioners' sugar and mix until smooth and satiny.

Step 13

Drizzle over the cooled cookies.