Two tone peanut butter cookies. These cookies are for when you want a low-carb dessert but can't decide between peanut butter and chocolate! This easy recipe incorporates the deliciousness of both in one cookie! These cookies are made with buttery high-protein almond flour and sweetened with erythritol to make them low-carb.

Classic peanut butter cookies will always be a favorite treat. Try variations with chocolate chips or These are truly the easiest peanut butter blossom cookies ever - just four ingredients. Plump sugar-topped cookies that taste just like Mary Jane candies. You can cook Two tone peanut butter cookies using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Two tone peanut butter cookies

It's 3/4 cup of creamy peanut butter.
You need 1/2 cup of softened butter.
It's 1/2 cup of granulated sugar.
You need 1/2 cup of packed brown sugar.
Prepare 1/2 tsp of baking powder.
Prepare 1/2 tsp of baking soda.
It's 1 of egg.
It's 1 tsp of vanilla.
You need 1 1/2 cup of all-purpose flour.
It's 1 1/2 oz of unsweetened chocolate, melted and slightly cooled.

I tone down the ginger and cloves for my. Nutter Butter Peanut Butter Sandwich Cookies satisfy the peanut butter lovers in your family with a snack that's ready to enjoy. Made with real peanut butter, these cookies have a crunchy texture and a smooth, creamy filling between two crispy wafers for a sweet and savory snack. The finished cookie is dense and very peanut buttery.

Two tone peanut butter cookies instructions

1. In a large mixing bowl beat peanut butter and butter with an electric mixer on medium to high speed for 30 seconds..
2. Add the granulated sugar,brown sugar, baking powder and baking soda. Beat until combined, occasionally scraping sides of the bowl..
3. Add vanilla and egg in and continue mixing flour in as well as possible. Use rubber spatula or wooden spoon to mix flour in from bottom and sides of bowl..
4. Divide dough in half. Stir melted chocolate into one portion of the dough. Divide each dough portion in half..
5. On lightly floured surface roll each dough portion into a ten inch long log. Rap each log in plastic rap and chill for 1 to 2 hours until firm..
6. Cut logs in half lengthwise. Place the cut side of the one peanut butter logs on a chocolate log and roll together until seams are sealed and half is brown and the other is lite brown. Continue with other log half's and rap in plastic rap and let chill until firm..
7. Preheat oven to 375*F. Cut two tone logs into quarter inch slices and place one inch away from each other on a non greased pan..
8. Cook until edges are lite brown. Place on Eire rack to cool. And most importantly enjoy!!!!!!!.

The texture is the ideal combo of crumbly and chewy with edges that are just a little crispy. For the light layer, place the peanut butter, Karo syrup, and chocolate in a medium pot. I think peanut butter cookies are sometimes too peanut buttery? Or often times they are too crumbly which is never a cookie goal. OR you get that icky peanut butter "feeling" in your mouth.