Chocolate peanut butter cookies with sprinkles

Ingredients for 1 servings:

• 2 cups of flour, heaped, approx. 320 g
• 1 cup powdered sugar, approx. 100 g
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack of butter, 250 g each
• 1 tbsp, heaped peanut butter
• 1 tbsp, heaped chocolate cream, dark
• 5 tbsp flour, approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cup recipe

Knead the basic dough from the 2 cups of flour, the sugar, vanilla sugar, salt, and butter. Divide the dough into 3 roughly equal portions. Mix one portion with the peanut butter and, since the dough would otherwise be too sticky, knead in another heaped spoonful of flour. Do the same with the second portion and the chocolate cream. Knead in about 1 tablespoon of flour here as well, so the dough is no longer so sticky. Sprinkle flour a spoonful at a time into the third portion, kneading lightly with your hands until you have fine or coarse crumbs, whichever you prefer. I needed about 3 heaped tablespoons of flour. Place baking paper on a baking sheet and roll out the peanut butter dough on it. Roll out the chocolate dough on top. This works best if you place another layer of baking paper on top of the dough and roll it over the paper. Now sprinkle the crumbles over the top and bake in the middle oven at 200 degrees Celsius for about 15 minutes. The dough will still be very soft when it comes out of the oven and can easily be cut into strips and then into pieces using a pizza cutter or a butter knife.