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Peanut Butter Cookies Styled after Levain Bakery Recipe

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This recipe for Peanut Butter Cookies Styled after Levain Bakery is from Payne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, cut into cubes
1 cup light brown sugar
1/2 cup granulated white sugar
2 large eggs
2 tsp vanilla extract
1/2 cup creamy peanut butter
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup cake flour
2 cups all-purpose flour
2 cups peanut butter chips
1½ cups Reese's Pieces candies
Directions:
Directions:
Preheat oven to 410° degrees F.

In the bowl of a stand mixer, cream together the cold cubed butter, brown sugar and granulated sugar on low speed and gradually increasing the speed until creamy and smooth, about 4 minutes.

Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter, scraping down the sides and bottom of the bowl.

Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined.

Fold in the peanut butter chips and Reese's Pieces candies by hand until fully incorporated.

Chill the dough uncovered in the fridge for 15 minutes.

Place balls of dough on a cookie sheet and bake on the center rack of the oven for 10-13 minutes or until the tops are light golden brown and the exterior is dry and dull looking. Centers will be slightly underdone and gooey.

Let stand on the baking sheets for at least 30 minutes before serving; the cookies are very delicate and fragile once removed from the oven and need time to set before being moved. Keep remaining dough refrigerated while other cookies bake.

 

 

 

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