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Peanut Cookie Dough

peanut butter and jelly cookie

Imagine a cookie that captures the nostalgic, salty-sweet heart of a peanut butter jar but delivers it with the refined texture of a world-class pastry.

Chef Andrés Lara’s Peanut Cookie Dough is designed for the ultimate "chew"—a golden, buttery base that is densely packed with roasted peanuts and dark chocolate, creating a cookie that is as much about the satisfying bite as it is about the deep, nutty flavor.

Enjoy the recipe today!

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Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

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BASIC

MONTHLY / $39.00

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PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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CHEF COURSES

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    Know our chefs

    Melissa Coppel

    CEO Founder
    VIEW CHEF

    Andrés Lara

    Pastry Chef
    VIEW CHEF

    Ramon Morató

    Cacao Barry's Global Creative Director
    VIEW CHEF

    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
    VIEW CHEF

    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
    VIEW CHEF

    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
    VIEW CHEF

    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
    VIEW CHEF

    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

    Owner of I+Desserts and Pastry Chef
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    Benoît Cornet

    Pastry Chef
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    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
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    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
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    Karina Rivera

    Pastry Chef
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    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
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    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF

    Andrey Dubovik

    Bonbon Spraying Techniques Expert and Chocolatier
    VIEW CHEF

    Alberto Simionato

    Milan's Chocolate Academy Director
    VIEW CHEF

    Warren Hsu

    Founder of Fu Wan Chocolate and Tree-to-bar Expert
    VIEW CHEF

    Michael Recchiuti

    Founder of Recchiuti Confections
    VIEW CHEF