Marbled Lava Cookies

Enjoy a nice holiday cookie this year.

Portion:
serving time16 Cookies

INGREDIENTS

• 1 cup of butter, unsalted, at room temperature
• 1 cup of pink sugar
• 3/4 cup of granulated sugar
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1 1/4 cup bread flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 tablespoons peanut butter
• 3 tablespoons cocoa powder
• 8 round chocolate truffles, halved
• A pinch of sea salt

INSTRUCTIONS

In a standing mixer bowl equipped with paddle pads at medium speed, beat the butter and both sugars until light and fluffy, about 3 to 4 minutes. Next, add all the eggs and egg yolks, then beat until mixed, followed by vanilla. With a low mixer, slowly add the dry ingredients, shake until added.
Divide the dough in two. In one half, add peanut butter and the other add cocoa powder. Mix to combine then blend each half into a rectangle of about 6 x 8 inches. Wrap the cling film and place it in the refrigerator for at least 1 hour.
After the mixture is cold, roll each mixture into 1/4 inch thick rectangle. Place the chocolate mixture over the peanut mixture and cut the pile in half in the middle. Work one half at a time, folding the dough in half like a book (length) and then half again (width). Roll out the dough, then roll it into the log. Repeat with the other half of the mixture then wrap it in cling film and cool it down again for at least 1 hour.
When you are ready to bake, preheat the oven to 350 degrees and coat the baking sheet with baking paper. Slice the dough into thick slices and work 2 slices at a time, place the split truffle in the middle of slice 1, then give the slices with another slice and press the two slices gently. Continue until all the dough is gone then place it on the prepared sheet, placed properly because the cookie will spread. Bake for 9 minutes, or until the tip of the cookie is golden brown. Chill in tray for 5 minutes before transferring to a wire rack until it has cooled completely.

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