The world is divided into two types of people, which I think are really unequal in size, but they do exist.
There are those who love peanut butter and those who don’t like this infinite happiness.
I’m with those who love peanut butter.
Not just love,
I’m CRAZY for it.
And after my Cocoa-Vanilla Sticks were born (click here to view the recipe),
I realized that I just had to make a classic version with the essence of happiness – peanut butter.
So in addition to the fact that the cookies are absolutely beautiful,
Their preparation technique is beautiful and mesmerizing.
The combination of chocolate and peanut butter creates infinite softness,
The crunchiness is insane,
The fun is great,
The sweetness is wonderful,
The texture is dreamy,
In short, they’re the best thing in the world!
The leftovers of dough of these cookies creates a slightly different cookie, so it’s basically two recipes in one.
The first cookies are mesmerizing and beautiful and the cookies made of the remaining dough are crispy and amazing.
I like to sprinkle the cookies from the leftover dough on good yogurt and fruit and savor every bite.
So here is a stunning recipe,
A different and fascinating technique of work,
And plenty of fun 🙂
And everyone who doesn’t like peanut butter, I have a surprise for you, it’s worth taking a look at the recipe 🙂
Sweet, happy and joyful days to us all 🙂
Chocolate and Peanut Butter Marble Cookies
Ingredients: suitable for between 20-30 cookies
- ½ cup peanut butter (For alternatives, have a look at “A little extra from me”)
- ¼ cup maple syrup
- 1 cup oat flour (For alternatives, have a look at “A little extra from me”)
- ½ teaspoon baking powder
- A tiny pinch of salt
- 50g dark chocolate up to 60% cocoa solids + 2 tablespoons peanut butter
- Preheat the oven to 350°F (175°C) on turbo mode (also possible to use upper-bottom heat mode).
- In a bowl put the liquid ingredients, the peanut butter, maple syrup, the salt and mix. Add the oat flour and baking powder and mix again to a sticky mixture. I recommend working at first with a spoon and as soon as we have dough crumbs, move to work with our hands until a ball of dough is formed. If the mixture is too sticky and moist, add another 2-3 tablespoons of flour and mix until you get a dough that is comfortable to work with. If the mixture is too dry, add another 1-2 tablespoons of peanut butter and mix until you get a dough that is comfortable to work with.
- Divide the ball of dough into two balls. Place each ball of dough in a separate bowl and move on to making the chocolate.
- Put the chocolate cubes in a bowl and melt them in the microwave for about 40-60 seconds. When the chocolate melts, add two tablespoons of peanut butter and mix again.
- Add the chocolate mixture to one ball of dough. At first it’ll crumble a little, but it will come back to itself quite quickly once you start kneading with your hands.
- Scatter small pieces of dough of both colors on parchment paper. Try to scatter them close to each other and not on top of each other.
- Place another sheet of parchment paper over the pieces of dough and roll out with a rolling pin. The rolling will be a bit difficult, you can lean on the edge of the parchment paper with the help of your lower stomach, in order to give support and thus the parchment paper will not move and will make rolling easier. Try to roll the dough to the same thickness so that the cookies won’t burn.
- Remove the top parchment paper and leave the dough on the bottom baking paper.
- Now you can score squares or triangles with a knife and let the dough bake in complete. Another option is to cut cookies out of the dough with a cookie cutter in the shape of a circle or square. Remove the remaining dough with a sharp knife, place the knife on the parchment paper and try to slide it between the parchment paper and the cookie dough, this is an easy action, there’s nothing to worry about, the knife will make it easier for you to do it.
- Arrange the cookies in the baking pan and bake for 8-10 minutes. After 6 minutes check the cookies, they should look dry and slightly tanned, if they don’t look that way, give them another minute or two.
- Take them out of the oven, they’ll harden only after they cool down. If you didn’t use a cookie cutter and made marks with the knife, gently pass the knife over the cuts you made, so that the cookies will separate from each other easily.
Cool and serve 🙂
**If you cut the dough with a cookie cutter, mix the remaining dough with another 2-3 tablespoons of peanut butter and form a new ball of dough. Roll it out, cut all the rolled dough into squares or triangles and put it in the oven, this way we won’t throw anything away 🙂
A little extra from me:
- The cookies can be kept on the counter in a sealed box / jar for up to 4 days.
- The peanut butter can be substituted for a nut butter of your choice (e.g almond butter). The cookies turn out amazing using peanut butter.
- I do not recommend replacing the maple syrup. It’s what creates the dough for us, without it everything would be crumbly and uneven.
- The oat flour can be substituted for 1½ cups of almond flour, but I don’t recommend doing so.
- You can prepare the cookies without the chocolate, by using just the peanut butter.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂