• In the bowl of a stand mixer, cream the butter and sugar for 4-5 minutes until batter is light and fluffy.
• Add in the vanilla extract and mix until well combined.
• Slowly add in salt and flour. Mix until just comes together – do not over mix.
• Wrap in plastic wrap and chill for 30 minutes.

Make the Peanut Butter Filling

• In a medium bowl, mix peanut butter, powdered sugar and vanilla until completely smooth (about 4 minutes).
• Place filling in a piping bag or Ziplock bag and set aside.
• After the cookie dough has cihlled, use a 2 tablespoon size dcookie scooper to scoop the dough onto the parchment lined baking sheets.
• Flatten to about ¾ inch with your fingers and bake for 10-12 minutes
• Allow the cookies to cool for 10 mins before moving them to a cooling rack to cool completely (10-15 additional minutes).
• After the cookies have cooled, pipe a thick ring of the peanut butter mixture onto the cookie using a piping tip.
• Melt chocolate melting wafers or almond bark in a microwave safe bowl.
• Melt chocolate in 30 second increments until melted stirring after each interval. Usually about 3 intervals will do it,
• Dip cookies in the melted chocolate and use a fork to lift up.
• Scrape the fork (bottom of the cookie) across the side of the bowl to release excess chocolate coating.
• Place cookies on parchment paper and allow cookies to set for at least 30 mins.
• Pour the excess chocolate onto a sheet of parchment paper. Let set about 20-30 minutes