cookies with a wow factor 04.01.
Sweet Indulgence: Chocolate Peanut Butter Marble Cookies
Source: Evil Shenanigans
A peanut butter and chocolate cookie with a pretty marbled effect.
MAKING THE PEANUT BUTTER DOUGH:
Cream together butter, sugar and peanut butter.
Add the vanilla, egg and salt and mix until well combined.
Sift together the flour and baking powder. Add this dry mixture to the butter mixture.
Remove from the bowl and wrap in saran wrap and chill for at least two hours.
MAKING THE PEANUT BUTTER DOUGH:
This time cream together the butter, sugar and melted chocolate.
Add the vanilla, egg and salt and mix.
Sift the flour, baking powder and cocoa together.
Add it to the butter mixture.
Remove the dough from the bowl and wrap it in plastic wrap to at least two hours.
COMBINING THE TWO DOUGHS:
Roll out each of the doughs into a rectangle.
Cut the rectangle in half and place the chocolate dough onto the peanut butter dough. My dough was very soft even though it had been refrigerated for 24 hours, so I had to place pieces of it onto the peanut butter dough and mend the cracks a bit.
Fold the dough in half and then fold it in half again. Flatten out the dough, roll it into a log and then fold it in half again and flatten.
Roll the dough into a log. Wrap in plastic wrap and refrigerate for at least 2 hours.
BAKING THE COOKIES:
Remove the cookies from the fridge. Slice and place onto a parchment lined baking sheet. Place into the oven.
These cookies are a lot of fun to make and the results are always different depending on how your fold/flatten and roll the dough. I highly recommend checking out Evil Shenanigan’s blog to see how beautiful her marbling effect turned out.
FINAL VERDICT:
Taste: 3 sweet burps out of 5
Level of difficulty: Easy
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RECIPE (retrieved from Evil Shenanigans)
Chocolate Peanut Butter Marble Cookies Yield 5 dozen
For the peanut butter dough:
1/2 cup butter, at room temperature
1/2 cup sugar
3 tablespoons peanut butter
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
For the chocolate dough:
1/2 cup butter, at room temperature
1/2 cup sugar
1 ounce semi-sweet chocolate, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 teaspoon baking powder
Begin by preparing the peanut butter dough. In the work bowl of a stand mixer, or in a medium bowl, cream together the butter, sugar, and peanut butter until light and fluffy. Add the vanilla, egg, and salt and mix until well combined.
In a small bowl sift together the flour and baking powder. Add the flour mixture to the butter mixture and mix until a uniform dough is formed. Wrap the dough in plastic and chill for two hours.
Next, prepare the chocolate dough. In the same work bowl you used before cream together the butter, sugar, and melted chocolate until light and fluffy. Add the vanilla, egg, and salt and mix until well combined.
In a small bowl sift together the flour, cocoa powder and baking powder. Add the flour mixture to the butter mixture and mix until a uniform dough is formed. Wrap the dough in plastic and chill for two hours.
Once the dough is chilled roll each of the doughs out to 1/4 inch thick rectangle. Cut each rectangle in half. Working with one half each of the chocolate and peanut butter dough, place the chocolate on top of the peanut butter and fold the dough in half and then in half again. Flatten the dough, roll into a log, fold the dough in half and flatten again.
Roll the dough into a tight log, wrap with plastic and chill for at least two hours, or as many as three days. Repeat with the remaining dough.
When you are ready to bake heat the oven to 375 F and line a baking sheet with parchment paper. Slice the dough into 1/8? to 1/4? thick slices and place them 1 inch apart on the prepared sheet. Bake for 8 – 12 minutes, or until the centers of the cookies are firm and the bottom of the cookie is golden brown. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.