A Tasty New Dessert: Peanut Butter Black and White Cookies

Peanut Butter Black & White Cookies

Yes, I know these aren’t the traditional kind of black and white cookies you find at New York delis, but aren’t they cool? I have to admit, I don’t know what took me so long to think about making these. It is as simple as taking the world’s most delicious peanut butter cookie dough and flavoring half of it with cocoa powder. Then combine two lumps of dough before baking and they bake up into these amazingly delicious black and white style treats. Also, they make a delicious chocolate-peanut butter-flavored cookie which, in my opinion, is one of the best flavor combinations out there. You’ll love how easy it is to make these new cookies.

Peanut Butter Black and White Cookies

Ingredients:

-1 1/4 cups all-purpose flour

-1/2 teaspoon baking soda

-1/2 teaspoon baking powder

-1 pinch kosher salt

-1 stick unsalted butter, room temperature

-3/4 cup smooth peanut butter

-1/2 cup packed dark brown sugar

-1/2 cup light brown sugar

-1 large egg

-1 teaspoon vanilla extract

-1/2 cup cocoa powder

-1 cup peanut butter chips

-1/4 cup granulated sugar

Directions:

1. Preheat the oven to 350ºF.

2. Whisk together the flour, baking soda, baking powder, and salt in a small bowl and set aside.

3. Cream the butter, sugars, and peanut butter in an electric mixer. Add in the egg and vanilla. Then turn the mixer to low and slowly add in the flour until just incorporated. Remove half of the dough from the mixer and set aside. Add the cocoa powder to the dough remaining in the bowl and mix briefly until just evenly incorporated. Stir in half the peanut butter chips. Stir the remaining peanut butter chips into the batter that was set aside.

4. Form the dough from each dough ball into large balls the size of golf balls. Gently squeeze one ball of regular peanut butter dough and one ball of chocolate peanut butter dough together, pinching if necessary to bind. Roll them in the granulated sugar. Press them down slightly with a fork to make checkerboard marks. Bake them for about 12 minutes or until they are set and the edges are slightly golden.

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