Peanut butter and Chocolate Cookie Collision
Ingredients
- 1/2 c
- unsalted butter, room temp
- 1/2 c
- butter flavored crisco
- 1 c
- peanut butter, crunchy
- 1 c
- granulated sugar
- 1/4 c
- brown sugar
- 1 Tbsp
- dark molasses
- 1 Tbsp
- honey
- 2
- eggs
- 1 tsp
- ea of baking powder and baking soda
- 1 tsp
- vanilla extract
- 2 1/2 c
- all purpose flour
- 1/2 c
- unsalted butter
- 1/2 c
- butter flavor shortening
- 1 c
- packed brown sugar
- 3/4 c
- granulated sugar
- 1/2 tsp
- baking soda
- 1 c
- cocoa, unsweetened
- 1/4 c
- milk
- 2
- eggs
- 1 1/2 tsp
- vanilla extract
- 2 1/2 c
- all purpose flour
PEANUT BUTTER COOKIE DOUGH
CHOCOLATE COOKIE DOUGH
How to Make Peanut butter and Chocolate Cookie Collision
- 1Peanut butter dough: Place sugars, butter and shortening in mixer and mix till combined. Scrap sides and add molasses, honey, eggs, baking powder and baking soda and vanilla. Mix another minute or so, then add flour, about 1/2 at at time. Mix till combined, scrap sides again and mix a few more seconds. Remove to bowl, cover and chill for a few hours or over night.
- 2Chocolate cookie dough: Place sugars and butter in mixing bowl and mix until combined.
Scrap sides and add baking soda, cocoa, milk eggs and vanilla and another minute. Remove to bowl and cover and chill for a few hours or overnight. - 3Once dough is chilled, use small scoop and dip out dough into balls.
- 4Place flat sides of dough together and roll.
- 5Place on cookies sheet a couple inches apart and bake in preheated 375° oven for about 11 min.
- 6You can jazz these up by sprinkling powder sugar on top, or by adding nuts to the chocolate dough.
About Peanut butter and Chocolate Cookie Collision
Course/Dish: Cookies
