No-Bake Peanut Butter-Chocolate Icebox Cookies
 
 
Source: The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1½ cups confectioners' sugar
  • 1 (13.5 oz) box graham cracker crumbs
  • 1 (12 oz) bag semisweet chocolate chips
Instructions
  1. Using a stand mixer, cream the butter, peanut butter, and ½ cup of the confectioners' sugar until light and fluffy about 3 minutes. Stir in the graham cracker crumbs and mix until a stiff, crumbly dough forms.
  2. Lay out two 24-inch lengths of wax paper, overlapping them to produce a large square.
  3. Dust the waxed paper with ½ cup of the remaining confectioners' sugar. Dump the dough onto the prepared surface, patting the dough together into a large, flat sheet. Dust with remaining ½ cup confectioners' sugar and roll out with a rolling pin to slightly less than ¼ inch thick.
  4. Melt the chocolate chips in the top of a double boiler over medium heat. Spread the melted chocolate over the sheet of cookie dough with a flat metal spatula until evenly coated. Transfer the dough to the refrigerator for 10 minutes. The chocolate should cool and become semi-hardened.
  5. Remove the dough from the refrigerator and cut out cookies with a 2½-inch round cutter. Place the cookies on three wax paper-lined 12 x 17-inch baking sheets and refrigerate until ready to serve, at least 2 hours. The cookies must be completely chilled before serving.
  6. NOTE: the cookies will keep in the refrigerator for 1 week
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2014/04/no-bake-chocolate-peanut-butter-rounds.html