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
Notes
*You can roll this dough out and cut it into shapes but the shapes WILL spread a little. So it’s best to cut the shapes and then freeze for an hour before baking 12 mins