Prepare to revolutionize your baking game with the most Instagram-worthy cookies you'll ever create! These Chocolate Peanut Butter Checkerboards aren't just a treat - they're an edible work of art that will make your taste buds dance and your guests go wild. Imagine the perfect fusion of rich chocolate and creamy peanut butter, meticulously crafted into a stunning geometric masterpiece that looks almost too good to eat. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to transform your dessert game from ordinary to extraordinary!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a medium mixing bowl, sift together the all-purpose flour and cocoa powder. Set aside.
- In a large mixing bowl, cream together the peanut butter, white sugar, and brown sugar until smooth and well combined, using an electric mixer on medium speed.
- Add the egg and vanilla extract to the peanut butter mixture, beating until fully incorporated and the mixture becomes light and fluffy.
- Gradually fold the flour-cocoa mixture into the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions - one chocolate and one peanut butter colored.
- Roll out each portion of dough between two sheets of parchment paper to approximately 1/4 inch thickness.
- Cut each dough into equal-sized rectangles, then layer them in a checkerboard pattern, alternating chocolate and peanut butter squares.
- Carefully transfer the checkerboard dough onto the prepared baking sheets, chilling for 15 minutes to help maintain the pattern.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and set.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into individual cookies and serve or store in an airtight container.
Tips
- Chill is Key: Always refrigerate your dough before and after creating the checkerboard pattern. This helps maintain crisp edges and prevents spreading during baking.
- Precision Matters: Use a ruler or straight-edge tool when cutting your dough rectangles to ensure uniform, clean-cut squares for that perfect checkerboard look.
- Parchment Paper Hack: Rolling dough between parchment paper prevents sticking and makes handling delicate checkerboard patterns much easier.
- Room Temperature Ingredients: Ensure your egg and peanut butter are at room temperature for smoother mixing and better dough consistency.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and prevent tough, dense textures.
- Cool Completely: Let cookies cool entirely on a wire rack to maintain their crisp texture and prevent sogginess.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 14g
Protein: 3g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 15mg
