Peanut Butter Dark Chocolate Meltaway Cookies

Egg Free

Yield: 16 cookies

Time: 45 minutes



  • 7 ½ Tb. butter, room temperature

  • 6 Tb. peanut butter

  • 1 t. Vanilla

  • 3 Tb. cornstarch

  • 6 Tb. powdered sugar

  • ½ t. Salt

  • 1 c. + 2 Tb. cake flour

  • ½ c. Lekkco

  • 6 Tb. dry roasted peanuts, chopped



  1. Preheat the oven to 350F and line a cookie sheet with parchment paper, set aside.

  2. With an electric mixer, beat together the butter and peanut butter until smooth. 

  3. Add the vanilla and beat until combined. Sift and add the cornstarch and powdered sugar and beat until combined. 

  4. Sift and add the salt and cake flour and mix until just combined. Scoop out about 1 ½ tablespoons of dough and press into a patty. Place each cookie about 2” apart and bake for 15 minutes or until the edges are golden brown. Let cool completely.

  5. Once cooled, spread about 2 teaspoons of Lekkco on each cookie and sprinkle the peanuts on top. Serve and enjoy!