Categories: Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter (2 sticks), at room temperature
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2/3 cups creamy peanut butter
- 1/2 tsp. raspberry extract
- 1 bottle (.25 oz.) red food coloring
Directions
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In medium bowl, whisk flour, baking soda, and salt.
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With mixer on medium speed, beat butter and sugar until creamy. Add egg, vanilla, and 1/3 cup peanut butter; beat until well mixed. Add flour mixture; beat on medium-low speed just until well combined. Transfer half of dough to large bowl. To one bowl of dough, add raspberry extract., and red food coloring, beating until well incorporated. Into other bowl of dough, with spatula, stir remaining 1/3 cup peanut butter.
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Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 degrees.
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Between two 20 × 15 sheets of parchment paper, roll peanut butter dough into 15 × 12 inch rectangle. Repeat with raspberry dough. Refrigerate both rectangles 10 minutes or until chilled but still pliable.
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Remove top sheets of parchment from both rectangles. Invert one rectangle onto other so edges line up evenly, trimming if necessary. Remove top sheet of parchment. Starting from long side, tightly roll rectangles together, peeling back bottom sheet of parchment while rolling. Cut log in half. Wrap each half in plastic wrap. Refrigerate at least 1 hour or up to 3 days.
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With knife, cut logs crosswise into 1/4 inch thick slices. Arrange slices 1 inch apart on 2 large cookie sheets. Bake 10 to 12 minutes or until golden brown, switching racks halfway through. Transfer to wire rack to cool. Store cookies in airtight container at room temperature up to 1 week or in freezer up to 2 months. (Freeze dough, well wrapped, up to 2 weeks. To bake, transfer to refrigerator for 30 minutes or until soft enough to slice.)