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.