Two tone peanut butter cookies
Two tone peanut butter cookies

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, two tone peanut butter cookies. One of my favorites food recipes. For mine, I’m gonna 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Two tone peanut butter cookies is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

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

Learn how to make classic peanut butter cookies. Quick and easy to prepare and super delicious! For the light layer, place the peanut butter, Karo syrup, and chocolate in a medium pot. Peanut butter cookies, chocolate chip cookies, and oatmeal raisin cookies were the norm.

Steps 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!!!!!!!

The two most common leaveners in cookies are baking powder and baking soda. Baking soda is pure sodium bicarbonate. It's activated when dissolved in liquid and combined with an acid. I think peanut butter cookies are sometimes too peanut buttery? Or often times they are too crumbly which is never a cookie goal.

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