Recipe For Levain Chocolate Peanut Butter Cookies

Cookie dough balls and one that is about 4 oz.

Recipe for levain chocolate peanut butter cookies. Fold in the peanut butter chips. After it becomes light and fluffy add in your eggs one at a time and mix. Add eggs and beat until well incorporated then beat in cocoa powder.

Using a stand mixer. Stir in the peanut butter chips until combined. This is a copycat version of levain bakery s dark chocolate peanut butter chip cookie.

In your mixer cream the cold diced butter and sugars. In bowl of electric mixer fitted with paddle cream together butter and sugar until well blended and fluffy. Cream together the butter brown sugar and sugar.

Separate the dough into four large 6 oz hockey puck shaped cookies about 1 5 to 2 inches thick then place onto a parchment paper lined baking sheet. Add in the flours cocoa powder cornstarch baking soda and salt until fully combined. The cookies are thick and have a very rich chocolate flavor.

Refrigerate the dough for 15 minutes. Of cookie dough and shape into balls. Preheat oven to 410 degrees.

They have a gooey melted center and are also packed with peanut butter chips. Mix in flour salt and baking powder until just combined. Stir in the peanut butter chips.