CHOCO-PEANUT TOPPERS

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus additional for dusting
2 cups flour
2 teaspoons vanilla extract
FOR THE PEANUT BUTTER TOPPING:
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup creamy peanut butter
FOR THE CHOCOLATE GLAZE:
1/2 cup semisweet chocolate morsels
2 tablespoons low-fat milk
1/3 cup confectioners' sugar

TO MAKE THE COOKIES:
Have ready 2 large, ungreased rimmed baking sheets. Preheat the oven to 325 degrees.

In a large bowl, using a stand or hand mixer on medium speed, beat 1 cup of the 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. Drop the batter by level teaspoonfuls onto the baking sheets, spacing them about 1 inch apart (the cookies will not spread).

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

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

FOR THE PEANUT BUTTER TOPPING:
Meanwhile, in small bowl, whisk all the ingredients together for a few minutes until they are light and fluffy.

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

FOR THE CHOCOLATE GLAZE:
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. Add the confectioners' sugar and mix until smooth and satiny.

Drizzle glaze over the cooled cookies.

Store them in an airtight container for up to 2 weeks; they freeze well.

Makes about 4 1/2 dozen cookies
Submitted in the bake-off by Mary C. Berbano of Westmont, N.J.
Source: Pillsbury