Vegan Chocolate Peanut Butter Stuffed Levain Cookies
These Vegan Chocolate Peanut Butter Stuffed Levain Cookies are thick, gooey, and packed with flavor. Imagine a rich, chocolatey cookie stuffed with a creamy peanut butter center. It’s like a Reese’s cup in cookie form, with a slightly crispy exterior and soft, melty interior. These plant-based treats are easy to make and perfect for gifting, holidays, or simply satisfying your sweet tooth.
Servings: 10 large cookies
Calories: 783kcal
Cost: $7
Ingredients
Peanut Butter Filling:
- 1 cup peanut butter 240 g
- ½ cup organic powdered sugar 60 g
- 1 teaspoon vanilla extract 5 ml
Levain Chocolate Chocolate Chip Cookies:
- 1 cup cold vegan butter cubed – 226 g
- 1½ cups organic sugar 300 g
- 2 tablespoons flaxseed 14 g
- 6 tablespoons water 90 ml
- ½ cup dark cocoa powder 50 g
- 2 teaspoons maple syrup or vanilla extract 10 ml
- 2 teaspoons cornstarch 5 g
- 1 teaspoon baking soda 5 g
- ½ teaspoon salt 3 g
- 2½ cups all-purpose flour 300 g
- 2 cups dairy-free dark or semi-sweet chocolate chips 340 g
Instructions
Prepare Baking Sheets:
- Line 2 baking sheets with parchment paper or silicone liners; set aside.
Make Peanut Butter Filling:
- Mix peanut butter, powdered sugar, and vanilla extract in a bowl until well combined.1 cup peanut butter, ½ cup organic powdered sugar, 1 teaspoon vanilla extract
- Scoop mixture into 2-teaspoon-sized balls and place on a parchment-lined sheet.
- Freeze while you prepare the cookie dough.
Prepare Dry Ingredients:
- In a medium bowl, whisk together cocoa powder, cornstarch, baking soda, salt, and flour.½ cup dark cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 2½ cups all-purpose flour
Cream Butter and Sugar:
- In a large mixing bowl, cream cold vegan butter and sugar with a mixer for 3-4 minutes until fluffy.1 cup cold vegan butter, 1½ cups organic sugar
Add Flax Eggs and Vanilla:
- Stir together flaxseed and water; let sit for 5-10 minutes to thicken.2 tablespoons flaxseed, 6 tablespoons water
- Add the flax mixture and vanilla extract to the creamed butter and sugar, mixing until combined.2 teaspoons maple syrup or vanilla extract
Combine Dry and Wet Ingredients:
- Slowly add the dry ingredients to the wet mixture and mix on low until just combined.
- Fold in the chocolate chips.2 cups dairy-free dark or semi-sweet chocolate chips
Assemble Cookies:
- Scoop ¼ cup of cookie dough and flatten slightly. Place a frozen peanut butter ball in the center, then top with another ¼ cup of cookie dough.
- Shape into a ball, ensuring the peanut butter filling is fully covered.
- Add extra chocolate chips on top, if desired.
Chill Dough:
- Place assembled cookies on a sheet and refrigerate for 15-20 minutes to prevent spreading.
Bake Cookies:
- Preheat oven to 375°F (190°C).
- Arrange 5 cookies per sheet, spaced 3 inches apart.
- Bake in the center of the oven for 8-12 minutes, checking at 8 minutes. Cookies should look dry on top but still soft in the center.
Cool Cookies:
- Let cookies cool on the baking sheet for at least 30 minutes to firm up before serving.
Notes
-
Chilling the Dough:
Chilling the cookie dough is crucial to prevent the cookies from spreading too much during baking. Make sure to freeze the assembled cookies for at least 15-20 minutes before baking. -
Don’t Overbake:
These cookies should look slightly underbaked in the center when you take them out. They will continue to set as they cool, giving them that perfect gooey texture inside. -
Cookie Size Matters:
This recipe makes large Levain-style cookies. If you prefer smaller cookies, you can divide the dough into smaller portions, but be sure to adjust the baking time accordingly (start checking at 6-8 minutes).