Two tone peanut butter cookies
Two tone peanut butter cookies

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, two tone peanut butter cookies. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

These cookies are for when you want a low-carb dessert but can't decide between peanut butter and chocolate! This easy recipe incorporates the deliciousness of both in one cookie! These cookies are made with buttery high-protein almond flour and sweetened with erythritol to make them low-carb.

Two tone peanut butter cookies is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Two tone peanut butter cookies is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have two tone peanut butter cookies using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Two tone peanut butter cookies:
  1. Take 3/4 cup creamy peanut butter
  2. Take 1/2 cup softened butter
  3. Prepare 1/2 cup granulated sugar
  4. Get 1/2 cup packed brown sugar
  5. Make ready 1/2 tsp baking powder
  6. Prepare 1/2 tsp baking soda
  7. Make ready 1 egg
  8. Get 1 tsp vanilla
  9. Prepare 1 1/2 cup all-purpose flour
  10. Get 1 1/2 oz unsweetened chocolate, melted and slightly cooled

Just peanut butter, flour, butter, sugar, egg, salt, baking soda and baking powder. I think peanut butter cookies are sometimes too peanut buttery? Or often times they are too crumbly which is never a cookie goal. OR you get that icky peanut butter "feeling" in your mouth.

Instructions to make Two tone peanut butter cookies:
    1. In a large mixing bowl beat peanut butter and butter with an electric mixer on medium to high speed for 30 seconds.
    1. Add the granulated sugar,brown sugar, baking powder and baking soda. Beat until combined, occasionally scraping sides of the bowl.
    1. Add vanilla and egg in and continue mixing flour in as well as possible. Use rubber spatula or wooden spoon to mix flour in from bottom and sides of bowl.
    1. Divide dough in half. Stir melted chocolate into one portion of the dough. Divide each dough portion in half.
    1. On lightly floured surface roll each dough portion into a ten inch long log. Rap each log in plastic rap and chill for 1 to 2 hours until firm.
    1. Cut logs in half lengthwise. Place the cut side of the one peanut butter logs on a chocolate log and roll together until seams are sealed and half is brown and the other is lite brown. Continue with other log half's and rap in plastic rap and let chill until firm.
    1. Preheat oven to 375*F. Cut two tone logs into quarter inch slices and place one inch away from each other on a non greased pan.
    1. Cook until edges are lite brown. Place on Eire rack to cool. And most importantly enjoy!!!!!!!

I don't know, I can't describe it, but I know you know… Peanut Butter Cookie Dough: You can also freeze these unbaked. I recommend scooping the dough onto a baking sheet, then freezing completely. These cookies will last about two days at room temperature before losing too much flavor and freshness. Technically they will keep longer than this. Peanut butter cookies, chocolate chip cookies, and oatmeal raisin cookies were the norm.

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