Chocolate – peanut butter – snails

Ingredients for 1 servings:

• 100 g sugar
• 1 packet of vanilla sugar
• 115 g butter, soft
• 1 egg(s)
• 180 g flour + a little more
• ½ tsp baking powder
• 1 pinch of salt
• 3 tbsp cocoa powder
• 1 tbsp oil
• 65 g peanut butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cookies from the USA

Beat the sugar, vanilla sugar, and butter in a bowl until fluffy. Stir in the egg thoroughly. Slowly mix in the flour, salt, and baking powder. Divide the dough into two equal portions. Add 3 tablespoons of cocoa powder and 1 tablespoon of oil to the first portion and mix well. Stir 65g of peanut butter and 1 tablespoon of flour into the second portion. Add a little more flour to both portions if necessary so they can be formed into balls (you may not need any more flour at all). Wrap both balls in plastic wrap and refrigerate for at least one hour. On a floured surface, roll out both doughs into an equal-sized rectangle. Place both layers on top of each other and roll up from the short side. The dough must now be frozen for about 20 minutes so that it can be easily sliced ​​afterwards. Cut into approximately 0.5 cm thick slices and bake at 180°C for 10-15 minutes (depending on the oven) using top/bottom heat. Let cool on a wire rack. I get about 35 cookies out of it.