Peanut Butter Meltaways

Day 7: Christmas Cookie Style

In case you missed yesterday’s ‘Day 6 Cookie’ post for Oatmeal Chocolate Chip Waffle Cookies, CLICK HERE! Today’s {NEW} cookie recipe is Peanut Butter Meltaways. Only 4 ingredients!! I wasn’t sure how these would end up tasting, but they were very good! I actually took several to Chicago for a meeting and everyone gave excellent reviews. So I think this one was definitely a fan favorite!

The best part – these are no bake and you can make in advance and freeze them!

Last year, I happened to make Peanut Butter Cornflake Treats. These were another no bake cookie option. These were so easy to make and I LOVED them. If you are a fan of buckeyes, you will be a fan of these! See photo of the cookies towards the bottom of this post. Click on photo for a direct link to that particular recipe.

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!!

Peanut Butter Meltaways

Author: Sweet Dash of Sass

Recipe type: Dessert

Ingredients

1 lb. box (16 oz) powdered sugar
6 tablespoons butter, room temp
7 teaspoons milk
Peanut butter (creamy or crunchy — I used Jif Natural Creamy Peanut Butter, my personal fav)

Instructions

Using a mixer, mix powdered sugar and butter until combined. Add milk, 1 tsp. at a time until mixture comes away from the edges of bowl and almost makes a ball. Too dry and your dough will crack, too wet and it will be sticky.
Roll into a ball, then roll out into a 9 inch by 14 inch rectangle, between ⅛ inch to ¼ inch thickness. It is easier to roll between 2 sheets of plastic wrap, (THANK YOU FOR THIS TIP MOM!!)
Using a sharp knife, cut a slit down the center of the dough longways. Spread a thin layer of peanut butter, not to the edges. Chill in refrigerate for at least 15-20 minutes.
With the assistance of the plastic wrap, roll the dough into logs starting with the long edges, then seal the edges slightly by folding over or pinching. If the peanut butter oozes, this is totally OKAY!! No worries.
Using a sharp knife (or floss! -- see tip below) gently cut into ½ inch pieces. Ready to serve as is.
Storage -- tightly covered with plastic wrap to avoid the dough drying out. Or you can wrap in plastic, then aluminum foil and freeze up to 3 months.
This is the perfect and unique candy to put on those cookie platters this holiday season.