Peanut ButterChocolate Icebox Cookies

1. 1

   Using a stand mixer, cream the butter, peanut butter, and 1/2 cup of the confectioners sugar until light and fluffy, about 3 minutes.

2. 2

   Stir in the graham cracker crumbs and mix until a stiff, crumbly dough forms.

3. 3

   Lay out two 24-inch lengths of waxed paper, overlapping them to produce a large square.

4. 4

   Dust the waxed paper with 1/2 cup of the remaining confectioners sugar.

5. 5

   Dump the dough onto the prepared surface, patting the dough together into a large, flat sheet.

6. 6

   Dust with the remaining 1/2 cup confectioners sugar and roll out with a rolling pin to slightly less than 1/4 inch thick.

7. 7

   Melt the chocolate chips in the top of a double boiler over medium heat.

8. 8

   Spread the melted chocolate over the sheet of cookie dough with a flat metal spatula until evenly coated.

9. 9

   Transfer the dough to the refrigerator for 10 minutes.

10. 10

    The chocolate should cool and become semi-hardened.

11. 11

    Remove the dough from the refrigerator and cut out cookies with a 2 1/2-inch round cutter.

12. 12

    Place the cookies on three waxed paperlined 12 x 17-inch baking sheets and refrigerate until ready to serve, at least 2 hours.

13. 13

    The cookies must be completely chilled before serving.

* Per serving · 4 servings · Values may vary.