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In a large bowl, combine butter, shortening and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar, beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, coffee, espresso powder, vanilla and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Divide dough in half. In a small bowl, microwave 2 ounces chocolate in 10-second bursts until melted. Stir into one dough portion. Cover and chill both dough portions for about 1 hour or until easy to handle.
Flatten 1 portion of dough between two sheets of wax paper, roll into a 5-inch square. Repeat with the remaining dough. Remove the top layer of wax paper from each square of dough; brush the top of the chocolate dough with beaten egg white. Carefully invert the peanut butter dough on top of the chocolate dough. Remove wax paper; trim edges to make a 4-1/2-inch square. Wrap dough in wax paper or plastic wrap. Cover and freeze for about 1 hour or until dough is easy to handle.
Cut dough square into six 4-1/2-by-3/4-inch strips. Working carefully, but quickly, lay one strip, cut-side down, on a work surface and brush with egg white. Top with another strip, cut-side down, so that the opposite colors meet; transfer the stack to a baking sheet. Repeat with the remaining strips to make three stacks total. Cover and freeze for about 30 minutes or until dough is firm enough to slice.
Preheat oven to 350°F. Cut each stack crosswise into 1/4-inch slices. Place slices 1 inch apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.
In a small bowl, microwave the remaining 2 ounces chocolate in 10-second bursts until melted. Transfer melted chocolate to a sealable plastic bag; snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.