Peanut Butter Cookie Holiday Affogato with Skrewball Whiskey

In a large bowl, use a hand mixer to beat the softened butter and creamy peanut butter together until smooth and fully combined.

Add the granulated sugar, brown sugar, vanilla extract, and salt. Mix on low to combine, and mix until creamy.

Add the flour and mix on low just until the dough comes together. Do not over-mix.

Transfer the dough to a lightly floured surface and shape it into 2 rectangular flat discs, about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

Once chilled, use a 3-inch cookie cutter (or any size that fits inside your affogato mug) to cut out round cookies. Place them all on your baking sheet and use a 1-inch gingerbread-man cookie cutter to cut a little "window" in the center of each cookie.

Bake for 10-12 minutes, until the bottoms are lightly golden but the tops remain pale.

Let cool completely on a wire rack.

Scoop vanilla bean ice cream into your affogato mugs.

Use a small spatula to flatten and smooth the top.

Place the mug in the freezer to firm up while the cookies bake and cool. Once the cookies are baked and cooled, remove the ice-cream-filled mug from the freezer.

Place one cookie on top so it fits snugly inside the rim.

In a small cup, mix the hot espresso with Screwball whiskey.

Pour the warm espresso-whiskey mixture directly over the cookie. Eat immediately.