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ingredients:
Makes about 6 dozen 21⁄2-inch logs
Peanut Butter Cookie Dough
11⁄4 cups all-purpose flour
1⁄2 teaspoon baking
powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup shortening
1⁄2 cup creamy peanut butter
1⁄2 cup granulated sugar
1⁄2 cup firmly
packed light brown sugar
1 large egg, slightly beaten
1 teaspoon pure
vanilla extract
1 tablespoon cocoa powder
1 tablespoon confectioners’
sugar
Decoration
4-6 ounces premium milk chocolate, tempered
1 cup
honey-roasted peanuts, finely chopped
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![holiday cookies]()
Chocolate-Peanut Butter Yule Logs
(a) Your guests will definitely get fired up about these cookies. Two peanut-buttery
doughs are piped into small logs. (Psssst…a star tip gives them a realistic,
rough-hewn finish.) The cookie ends are then dipped in chocolate and
honey-roasted peanuts for no reason other than fabulous flavor.
 1. Prepare the dough: Stir the flour, baking powder, soda, and salt together
in a bowl. Set aside. Place the shortening and peanut butter in the bowl of an
electric mixer fitted with a paddle attachment. Cream on medium speed just until
blended. Gradually add the granulated and brown sugars, continuing to cream
until the mixture is light, fluffy, and devoid of any brown sugar lumps, about
2-3 minutes. Scrape down the bowl as needed to ensure even blending. Add the
beaten egg and vanilla extract and mix until well combined. Stir in the flour
mixture. Divide the dough evenly into two portions. To one half, add the cocoa
powder and confectioners’ sugar, mixing until they are evenly distributed and
the dough is a uniform light brown color. Leave the other half as-is.
2.
Position a rack in the center of the oven and preheat the oven to 375°.
3.
Line 2 or more 15- x 10-inch cookie sheets with parchment paper and set
aside.
4. Shape and bake the cookies: Fit a pastry bag with a #843 star tip.
Divide the plain peanut butter dough into two parts and do the same with the
cocoa-flavored dough. Place a cocoa log and a peanut butter log side by side.
Then place the remaining peanut butter and cocoa logs on top, taking care to
alternate the flavors. Roll all four logs together to form one big one about 2
inches in diameter and 15-16 inches in length. Cut the log into four 4-inch
lengths, and fit one length into the pastry bag with the cut cross section
toward the pastry tip. Pipe 2- x 1⁄2-inch logs onto the prepared pans,
replenishing the pastry bag as needed with additional lengths of the big log.
Bake the cookies for 5-6 minutes. Using an offset spatula to prevent breakage,
immediately transfer the cookies to a rack to cool. Let cool completely before
decorating.
5. Decorate: Dip both ends of each cookie in melted chocolate and
then sprinkle with the chopped honey-roasted peanuts. Place the dipped cookies
on a parchment paper-lined cookie sheet and transfer to the refrigerator for a
few minutes, just until the chocolate is completely set. Store at room
temperature in airtight containers for about a week.
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