Posted by: MissCarlotta | February 17, 2012

Two-Tone Peanut Butter Slices

This recipe comes courtesy of my earlier mentioned cookie cook book, I received for Christmas.  Unfortunately the bookmark is also noting the other recipe on the facing page, so my cookbook is still full of Christmas cards.  Also since my brown sugar dried out I ended up swapping in regular sugar and a dollop of molasses for that.  (Which is totally an acceptable substitute if you find you ran out of brown sugar.  Just use the same amount of white and about a tablespoon per cup of sugar of molasses to get the  flavoring right.)

Perfect for the next debate... two sides to the issues AND the cookies!

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 ounces unsweetened chocolate, melted

Directions:

  1. In a large mixing bowl, beat the peanut butter and butter until blended.

    You won't find these logs on Axmen!

  2. Add the sugar, brown sugar, baking soda and baking powder and beat together until well combined.
  3. Add in the egg and vanilla and beat.
  4. Add in the flour.  (You may find you need to hand mix in the last bit of flour as the dough gets a bit thick)
  5. Divide dough in half.  Roll 1/2 of the dough into a log and wrap in wax paper or plastic wrap and chill for one hour.
  6. For second half of dough, add in the melted chocolate and mix well.
  7. Roll out the chocolate half into a log of similar size and shape to your first.  (It may be easier to roll a couple shorter logs rather than one big log) Wrap it up like the first log(s) and Chill for an hour.
  8. Cut each log in half lengthwise and partner a chocolate half with a peanut butter half.  Press together and roll lightly  to smooth out the seams.  Re-wrap your logs and Chill for another hour.
  9. Pre-heat oven to 375ºF (190ºC).
  10. Cut your log into 1/4 inch slices and bake them on an ungreased cookie sheet for approximately 8 minutes until the edges are just golden brown.
  11. Cool on a wire rack.
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