How To make Chocolate Marbled Peanut Butter Cookies
1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
1 c Semi-sweet chocolate chips
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, peanut butter, shortening, milk and
vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. 4. Place chocolate chips in small microwave-safe bowl.
Microwave at 50% (MEDIUM) power for 1 minute. Stir. Repeat, if necessary, until melted and blended. Cool chocolate a few minutes. Pour over dough and mix lightly into dough with wooden spoon or spatula. DO NOT MIX CHOCOLATE COMPLETELY INTO COOKIE DOUGH. 5. Drop rounded teaspoonfuls (15 mL) of dough 2 inches (5
cm) apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. 6. Bake one baking sheet at a time at 375F (190C) for 7
to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies -----
How To make Chocolate Marbled Peanut Butter Cookies's Videos
Marbled Lava Cookie // Galleta de marmol con relleno de chocolate tipo lava
PSA: We've discovered this years winning holiday cookie.
SERVINGS:
serving time16 Cookies
INGREDIENTS
1 cup butter, unsalted, at room temperature
1 cup light brown sugar
3/4 cup granulated sugar
1 egg, plus 1 yolk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups bread flour
3/4 tsp baking soda
3/4 tsp salt
3 tbsp peanut butter
3 tbsp cocoa powder
8 round chocolate truffles, halved
Pinch of sea salt flakes
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and both sugars until light and fluffy, about 3 to 4 minutes. Next, add the whole egg and the egg yolk, then beat until combined, followed by vanilla. With the mixer on low, gradually add the dry ingredients, beating just until incorporated.
Split the dough in half. In one half, add the peanut butter and to the other add the cocoa powder. Mix to combine then flatten each half into a rectangle about 6 x 8 inches. Wrap in cling film and place in the fridge for at least 1 hour.
Once the dough is chilled roll each of the doughs out to 1/4 inch thick rectangle. Place the chocolate dough on top of the peanut dough and cut the stack in half across the middle. Working one half at a time, fold the dough in half like a book (length ways) and then in half again (width ways). Flatten the dough, and then roll into a log. Repeat with the other half of dough then wrap in cling film and chill again for at least 1 hour.
When you are ready to bake heat the oven to 350 degrees and line a baking sheet with parchment paper. Slice the dough into thick slices and working 2 slices at a time, place a halved truffle in the center of 1 slice, then top with with other slice and gently press both slices together. Continue until all of the dough is used up then place on the prepared sheet, well spaced apart as the cookies will spread. Bake for 9 minutes, or until the edges of the cookies are golden brown. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nutella Stuffed Marble cookies
what better way to eat your cookies stuffed with nutella !
And with marble looking shapes
all you need :
200 grams of room temperature Butter
3/4 cup of powder sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of corn starch
3 cups of flour
1 tablespoon of baking powder
1 teaspoon of vanilla
2 tablespoon of cocoa powder for half of the dough
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Peanut butter and double chocolate marble cookies
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Chocolate Peanut Butter Marbled Cookies
Chocolate Marble Cookie | Egg Less | Bakery Style