My usual daily routine goes for a toss when Nehal is on school break and am literally on my toes to keep him productively occupied when he is done with his regular extra curricular activities. Luckily, I am done with most of my Christmas baking and gift packing. Will be baking fruit cake tonight and tomorrow.
Today I have yet another cookie post, an amazing recipe booked marked from Evil Shananigans. A buttery and fragrant marble cookie that makes for a perfect holiday treat. For a more detailed pictorial on how to make these cookies do visit Evil Shananigans.
Chocolate Peanut Butter Marble Cookies Recipe
Prep: 30 mts, Chilling:4 hrs Baking: 12-15 mts
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For peanut butter dough:
1 3/4 cup flour
1/4 tsp baking pwd
1/2 cup sugar
1/2 cup butter
3 tbsps creamy peanut butter
1 egg
1/2 tsp vanilla essence
1/2 tsp salt
For chocolate dough:
1 2/3 cups maida/flour
1/2 tsp baking pwd
1/2 cup butter
1/2 cup sugar
2 tbsps melted chocolate, cooled slightly
1/4 cup cocoa pwd
1/2 tsp vanilla essence
1 egg
1/4 tsp salt
1 Start with preparation of peanut butter dough. In a bowl, cream the butter, peanut butter and sugar till light and fluffy. Add vanilla essence, egg and salt and mix.
2 In another bowl, sift flour and baking pwd. Add the flour to the butter mixture and make a smooth soft dough. Wrap the dough in plastic and chill for 2 hrs.
3 Next prepare the chocolate dough. In a bowl, cream sugar, butter and melted chocolate till smooth and fluffy. Add vanilla essence, egg and salt and mix.
4 In another bowl, sift flour, cocoa pwd and baking pwd. Add the flour mixture to the butter mixture and make a smooth soft dough. Wrap the dough in plastic and chill for 2 hrs.
5 Take the chilled doughs and roll each of the doughs to 1/4″ thick rectangle. Cut each rectangle into half. Take one half each of the chocolate and peanut butter dough, place the chocolate rectangle on top of the peanut butter rectangle and fold the dough in half and then in half again. Flatten the dough and again fold in half and flatten again to 1/4″ thickness and roll into a log. Wrap the log in plastic and chill for 2 hrs. Repeat the same process with the rest of the other half of chocolate and peanut butter dough.
6 Pre-heat oven to 180 C and line a baking sheet with parchment paper. Slice the log into 1/4″ thick slices and place them 1″ apart on the baking sheet.
7 Bake for 11-12 minutes, or the bottom of the cookie is golden brown. Cool for 5 mts before transferring to a wire rack to cool completely.
