Weekdays call for a cookie or two… ehh… or four. These Dark Chocolate Peanut Butter Chip Cookies are just what you need—like right now!
I recently heard about this wonderful bakery in New York, called Levain Bakery. I read that they have some of the best cookies in the world, and apparently, some of the largest cookies you’ve ever seen as well—weighing at about 6 ounces each. Nothing wrong with that at all.
Of course, I couldn’t stop thinking about these cookies after hearing about them. I knew I wouldn’t be able to drive seven hours just for a cookie, but I had to have them. Being the crazy cookie lady that I am, I frantically searched the internet for copycat recipes until I found the perfect one.
I came across a copycat recipe for their Dark Chocolate Peanut Butter Chip Cookies. Oh man, it did not disappoint. These B.A.B.I.E.S. are crunchy on the outside with a brownie-like center, then they have that extra gooeyness from the chocolate chips and the peanut butter “surprises” from the peanut butter chips. My gawwwddd! They’re perfect with a glass of milk or with a cup of coffee in the morning for breakfast (ehh, why not).
I used a high-quality cocoa powder for an intense and deep chocolate flavor, which was totally worth it. These cookies are best straight out of the oven. If you want, you can freeze the cookie dough balls and just bake them when you’re ready. Who doesn’t like a warm, freshly-baked cookie?
Happy cookie-baking, friends!
Recipe by Fran’s Favs.
- 1½ cups all-purpose flour
- 1 cup bread flour
- ⅝ cup unsweetened cocoa powder
- ⅝ teaspoon baking soda
- ⅝ teaspoon salt
- 1¾ sticks unsalted butter, very cold, cut into small cubes
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1¼ teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 1 cup peanut butter chips
- 1 cup semisweet chocolate chips
- Sift all of the dry ingredients together. Set aside.
- In a mixer bowl, beat the (very cold) butter until it starts to look a little pasty. Add the white and brown sugars, then mix well. Mix in the vanilla and eggs. Try not to warm the butter too much.
- Slowly add sifted dry ingredients to sugar and butter mixture, and mix just until the ingredients are incorporated.
- Fold in chocolate chips and peanut butter chips to cookie batter. Cover and refrigerate dough for 30 minutes.
- Preheat oven to 375 degrees F.
- Take out the cookie dough from the refrigerator, and divide the cookie dough into about 12-14 pieces with your hands, then roughly shape each piece into a ball.
- Place each roughly-shaped ball on a prepared baking sheet. Bake for about 18-20 minutes. After taking them out of the oven, let them cool on the cookie sheet for 10 minutes, then transfer cookies to a wire rack to finish cooling.