How to Make Easy Chocolate Peanut Butter Butt Cookies

More than just scratching your head over the details of the elaborate Ring of Power group’s Halloween costume, it’s part of the October 15th attraction. 31 It’s an excuse to eat a lot of sweets. Although I really believe in Reese’s P,E-nuts Bemit CUp is gross, but I also recognize that the chocolate and peanut butter flavor combination itself is absolutely perfect.?) Make these delicious fives to celebrate this divine union of flavors in a way that slides right out of the oven and not out of an orange plastic sleeve.Bat cookies for Halloween.

I usually love to spend a lot of time decorating things, but sometimes I want simplicity.E-nuts Bemit CThe ups had a uniquely concentrated chocolate peanut butter flavor that easily felt like Halloween without the need for additional icing or sprinkles to get to the point. I kept the ingredients list short to keep the flavor intact. Molding into a festive bat is a simple task because the dough has the consistency of clay clay, but you can also use this dough to create shapes for other occasions.

The cookie dough is the quickest part. Mix smooth peanut butter and sugar, add 2 ounces of melted dark chocolate and mix until even. Next, mix the salt with 1 room-temperature egg. At this point, the mixture will thicken and smell absolutely enticing. Resist the urge to spoon it into your mouth.

To shape the dough into a bat shape, use a cookie cutter or shape it with your hands. For cutting, roll this dough out to about 1/3 inch thickness, then use a bat-shaped cookie cutter. If shaping by hand, start with 1 tablespoon of cookie dough. Press with both palms to make a flat oval shape――It doesn’t have to be perfect. If you press the dough with your hands, the fat in the dough will heat up, making it easier to shape. Place the oval on the parchment –Line a baking sheet and use your fingertips to point to the edge of the oval, pointing slightly down. It looks like a rounded diamond or a pair of lips.

Put the top and bottom between the bat’s ears and buttocks with your fingertips. Do the same under each wing to get that wavy look. Once you’re satisfied with the shape of the bat, use the small end of your chopstick to create two small eyes. Press them deeply so that they are clearly distinguishable after baking. Bake him in a preheated 350°F oven for 10 minutes.

The only caveat when mixing this dough is that the ingredients are at room temperature and that you add them in order. Become. Luckily, this recipe is gluten-free, so you don’t have to worry about hard cookies if you need to knead the dough for an extra minute or two. Freeze for up to 5 months after baking.

chocolate peanut butter bat cookie

material:

• 1 cup smooth peanut butter
• ¾ cup sugar
• 2 ounces semi-sweet chocolate (melted)
• ¼ teaspoon salt
• 1 egg (room temperature)

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Combine the peanut butter and sugar in a medium bowl and mix the following ingredients in order.

Spoon dough, 1 tablespoon at a time, and shape into a bat shape as above.

Bake cookies at 350°F for 10 minutes. Cool on a cooling rack. This recipe makes about 20 bat cookies.