Chocolate Peanut Butter Cookies with Sprinkles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the base dough:
- 2 cups flour, heaped, approx. 30 g
- 1 cup powdered sugar, approx. 00 g
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 packet butter, 250 g each
Moreover:
- 1 tablespoon, heaped peanut butter
- 1 tablespoon, heaped chocolate cream, dark
- 5 tablespoon flour, approx.
Print Recipe
Pin Recipe Instructions
- Knead the basic dough from the 2 cups of flour, sugar, vanilla sugar, salt and butter. Divide this into 3 approximately equal portions.
- Mix one portion with the peanut butter and, otherwise the dough is too sticky, knead in a heaping spoonful of flour again. Do the same with the second serving and the chocolate cream. Knead in about 1 tablespoon of flour here too, so that the dough no longer sticks. Sprinkle a spoonful of flour under the third portion and knead loosely with your hand until you have fine or coarse, as you prefer, crumble. For me it was about 3 heaped tablespoons of flour that I still needed.
- Place baking paper on a baking sheet and roll out the peanut butter dough on top. Roll out the chocolate dough on top. This works very well by placing another layer of baking paper on the dough and rolling it over the paper. Now sprinkle the crumble on top and bake for about 15 minutes at 200 degrees on the middle rack in the oven.
- The dough is still very soft when it comes out of the ovea pizza roller or just a sandwich knife wonderfully into strips and then cut into pieces.
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