Chocolate Peanut Butter Marble Cookies

chocolate peanut butter marble cookies (7 of 7)

I was first drawn to these cookies for the marbling effect created by folding and rolling together chocolate and peanut butter cookie doughs. The prep time is a bit long, but most of it is just chilling the dough to make it easier to work with. Shaping the dough would also be a fun activity to do with children.

chocolate peanut butter marble cookies

Dutch processed cocoa powder has been treated with an alkalizing agent (potassium) to remove the acidity and bitterness associated with natural cocoa powder. This creates an enhanced cocoa flavor and a deeper reddish-brown coloring. Dutch processed cocoa powder is paired with baking powder in recipes, while natural cocoa powder is used with baking soda, an alkali. Natural cocoa powder is more common in the United States. In recipes, natural cocoa powder can be used as a substitute for Dutch process, but Dutch process can not be used as a substitute for natural. I have not been able to find Dutch processed cocoa powder in grocery stores in my area, but it is available on Amazon: Valrhona Chocolate Cocoa Powder and Rodelle Gourmet Baking Cocoa.

More information on Dutch processed cocoa powder.

chocolate peanut butter marble cookies (6 of 7)

Chocolate Peanut Butter Marble Cookies

Prep Time: 4 hours, 30 minutes

Cook Time: 8 minutes

60 cookies

Chocolate Peanut Butter Marble Cookies

Ingredients

Peanut Butter Dough:

1 2/3 cups flour

1/2 teaspoon baking powder

1/2 cup unsalted butter, softened

1/2 cup sugar

3 tablespoons creamy peanut butter

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 egg

Chocolate Dough:

1 1/4 cups flour

1/4 cup dark cocoa powder (Dutch processed)

1/4 teaspoon baking powder

1/2 cup unsalted butter, softened

1/2 cup sugar

1 ounce semi sweet chocolate, melted and slightly cooled

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 egg

In a small bowl, stir together flour and baking powder to making peanut butter dough.

In a large bowl, beat together butter, sugar, and peanut butter until light and fluffy. Beat in the vanilla, salt, and egg. Add the flour mixture. Once the dough comes together, wrap in plastice and refrigerate for about 2 hours.

In the same small bowl, stir together flour, cocoa powder, and baking powder to make chocolate dough.

In the same large bowl, beat together butter, sugar, and melted chocolate until light and fluffy. Beat in vanilla, salt, and egg. Add the flour mixture. Once the dough comes together, wrap in plastic and refrigerate for about 2 hours.

Roll each chilled dough into a rectangle about 1/4 inch thick. Cut both rectangles in half. Place one chocolate rectangle half over a peanut butter half. Fold the dough in half and in half again. Roll out to flatten, then roll the dough up, fold in half, and flatten once more. Roll up tightly into a log, wrap in plastic and refrigerate from 2 hours up to 3 days. Repeat with remaining rectangles of dough.

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment. Slice the chilled dough into cookies 1/8-1/4 inch thick. Place the cookies about 1 inch apart on baking sheet. Bake in preheated oven until the centers are firm and the bottoms become golden, 8-12 minutes. Let cool on the baking sheet 5 minutes before removing to wire rack.

Adapted from Evil Shenanigans

http://www.tarasmulticulturaltable.com/chocolate-peanut-butter-marble-cookies/

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