Levain Copycat Dark Chocolate Peanut Butter Chip Cookies
These thick, dense, and chewy copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies are absolutely loaded with the fantastic flavor combo of peanut butter and chocolate. They are definitely shareable, though be warned that you won't want to.
Servings: 8 cookies
Ingredients
- 1 cup (227g) cold salted butter cubed
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (212g) all-purpose flour
- 1 cup (120g) cake flour
- 1/2 cup (43g) dark cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups Reese's peanut butter chips
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar for 3-4 minutes on medium-high speed until light. Add the eggs and vanilla, beating well and scraping the bottom and sides of the bowl.1 cup (227g) cold salted butter, 1 cup (200g) granulated sugar, 1/2 cup (100g) firmly packed light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add both types of flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined. Stir in peanut butter chips.1 1/2 cups (212g) all-purpose flour, 1 cup (120g) cake flour, 1/2 cup (43g) dark cocoa powder, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 1/2 cups Reese's peanut butter chips
- Divide the dough into 8 evenly-sized large balls and space them evenly on the baking sheets so they have room to spread while baking.
- Bake for 9-11 minutes until the cookies look set around the edges and dry on top. If they still look shiny, they probably need another minute, but don't overbake.
- Let the cookies cool on the baking sheets for at least 15 minutes before transferring to a wire cooling rack to finish cooling.
Notes
- Mini-version: These cookies are enormous, so if you prefer more of a standard-size cookie you can make 16 (still generous) cookies that are about 3 to 3.5-ounces each. But in order to get them to bake the same and turn out thick, you will need to divide out the cookie dough and place them on the baking sheet, then refrigerate for AT LEAST 30 minutes before baking. Letting them chill first helps the dough set up and lowers the temperature of the dough so they don't spread as quickly or as much during baking.
- Cake flour substitute: If you don't have cake flour, you can increase the cornstarch to 2 Tablespoons + 1 teaspoon and increase the regular all-purpose flour to 2 1/3 cups.
- Variations: Try substituting the peanut butter chips for Ghiradelli mint chips, toffee or Butterfinger bits, caramel bits, white chocolate chips, semisweet chocolate chips, or any combination of the above!
- Storage: These will be good for 4-5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months. Thaw before enjoying. I recommend warming them in the microwave for a few seconds so they taste fresh and warm!
- This recipe is on page 279 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 990kcal | Carbohydrates: 137g | Protein: 23g | Fat: 44g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 609mg | Potassium: 347mg | Fiber: 9g | Sugar: 66g | Vitamin A: 799IU | Calcium: 85mg | Iron: 6mg
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