- 2 C. flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 C. sugar
- 1 stick unsalted butter, at room temperature
- 1/2 C. chunky peanut butter
- 1 lg. egg plus 1 yolk
- 1/4 C. whole milk
- 1/2 C. unsweetened cocoa powder
- 1/2 C. finely chopped peanuts
In a large bowl, whisk together the flour, salt and baking powder. Using an electric mixer, beat the sugar, butter and peanut butter at high speed, scraping down the bowl, until fluffy, about 5 minutes. Beat the egg and yolk. Mix in the milk and the flour mixture at low speed. Turn out onto a work surface and divide the dough in half. Knead the cocoa into one of the halves; cut in half and shape into two 3-inch squares. Cut the remaining piece of dough in half and shape in two 3-inch squares.
Scatter 1/4 cup peanuts onto a 15 inch sheet of parchment paper. Place piece of chocolate dough on top and roll out to a 5x11-inch rectangle, straigtening the sides with a bench scraper or just by your palm. Roll out a piece of plain dough to a 4x11-inch rectangle on another sheet of parchment paper. Invert the plain dough onto the chocolate dough; peel off the parchment. Grasp the bottom piece of parchment from the long side and roll up the two pieces of dough together into a cylinder. Wrap tightly in the parchment paper and transfer to a cookie sheet. Freeze for 30 minutes.Repeat with the remaining dough and peanuts. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large cookies sheets with the parchment paper. Unwrap the dough, trim the ends and slice into 1/3-inch thick rounds. Transfer to the cookie sheets and bake. switching halfway through until golden, 15-18 minutes.