#vanillahint

These white and dark chocolate peanut butter cookie dough bonbons are a delightful blend of creamy peanut butter, two types of chocolate, and a hint of vanilla. They're perfect for indulging your sweet cravings.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips. 1 cup white chocolate, melted for dipping. 1/2 cup dark chocolate, melted for drizzling.

Instructions: Mix the softened unsalted butter, powdered sugar, vanilla extract, and creamy peanut butter in a bowl. Mix until everything is smooth and well mixed. Add the all-purpose flour slowly to the peanut butter mixture and mix it in until a dough forms. The dark and white chocolate chips should be carefully mixed into the cookie dough. Put the cookie dough balls on a baking sheet that has been lined with parchment paper. To make the cookie dough balls firmer, put the baking sheet in the freezer for 15 to 20 minutes. In separate bowls that can go in the microwave, melt the dark chocolate and white chocolate for 20 seconds at a time, stirring between each time until the chocolate is smooth. No longer freeze the cookie dough balls. Dip each ball into the melted white chocolate with a fork or toothpick. Tap off any extra chocolate, then put the balls back on the parchment paper. For extra flair, drizzle the melted dark chocolate over the cookie dough candies that have been covered in white chocolate. To let the chocolate set, put the candies back in the freezer for another 10 to 15 minutes. Take the bonbons out of the freezer and enjoy once the chocolate is set.

Prep Time: 30 minutes

Cook Time: 0 minutes

These white and dark chocolate peanut butter cookie dough bonbons combine creamy peanut butter, two kinds of chocolate, and a hint of vanilla. They're ideal for satisfying your sweet tooth.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips. 1 cup white chocolate, melted for dipping. 1/2 cup dark chocolate, melted for drizzling.

Instructions: Mix the softened unsalted butter, powdered sugar, vanilla extract, and creamy peanut butter in a bowl. Mix until everything is smooth and well mixed. Add the all-purpose flour slowly to the peanut butter mixture and mix it in until a dough forms. The dark and white chocolate chips should be carefully mixed into the cookie dough. Put the cookie dough balls on a baking sheet that has been lined with parchment paper. To make the cookie dough balls firmer, put the baking sheet in the freezer for 15 to 20 minutes. In separate bowls that can go in the microwave, melt the dark chocolate and white chocolate for 20 seconds at a time, stirring between each time until the chocolate is smooth. No longer freeze the cookie dough balls. Dip each ball into the melted white chocolate with a fork or toothpick. Tap off any extra chocolate, then put the balls back on the parchment paper. For extra flair, drizzle the melted dark chocolate over the cookie dough candies that have been covered in white chocolate. To let the chocolate set, put the candies back in the freezer for another 10 to 15 minutes. Take the bonbons out of the freezer and enjoy once the chocolate is set.

Prep Time: 30 minutes

Cook Time: 0 minutes

Delicate and flavorful, these Strawberry Passion Fruit Macarons with a hint of vanilla are a delightful treat that combines the sweetness of strawberries with the exotic tanginess of passion fruit.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, preferably. 50g granulated sugar. 1/2 teaspoon vanilla extract. Pink gel food coloring. For the filling:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tablespoon strawberry puree. 1 teaspoon passion fruit extract. A pinch of salt. Pink food coloring optional.

Instructions: Put parchment paper or a silicone baking mat on a baking sheet. Take almond flour and powdered sugar and mix them together in a bowl. Put away. Whip the old egg whites in a different bowl until they foam up. While whipping, add the granulated sugar little by little. Keep going until glossy, stiff peaks form. Use light, circular motions to mix the sifted dry ingredients into the whipped egg whites. Put in some pink gel food coloring and vanilla extract. Mix the batter until it's smooth and easy to pour. Put the batter in a bag with a round tip for piping. Place small rounds on the baking sheet that has been prepared. To get rid of air bubbles, tap the baking sheet on the counter. For the macarons to get a skin, leave them at room temperature for 20 to 30 minutes. Prepare the oven by heating it up to 300F 150C. For 15 to 18 minutes, or until they have feet and are set, bake the macarons. Leave them on the baking sheet to cool all the way down. In order to make the filling, beat the softened butter until it is smooth. As you mix, slowly add the powdered sugar and keep going until the mixture is smooth and fluffy. You can add a little pink food coloring, strawberry puree, passion fruit extract, and salt if you want to. Mix everything together well. Sort the macaron shells into groups of two that are the same size. Filling should be piped or spread out on the flat side of one shell, then another shell should be put between them. Put the filled macarons in a container that won't let air in and put it in the fridge for 24 to 48 hours. This will give the flavors time to blend. Before you serve, let the macarons cool down to room temperature. Have fun!

Prep Time: 45 minutes

Cook Time: 18 minutes