Soft, chewy, fudgy dark chocolate peanut butter cookies. One part brownie + one part chocolate cookie + one part peanut butter = one extra delicious cookie!
But until last weekend – I had never made chocolate cookies with peanut butter chips. I kept seeing photos of dark chocolate peanut butter cookies from Levian Bakery in New York City on Instagram and Pinterest. And I was seriously drooling.
So… Time to make my own.
And after trying one – I can’t believe I waited this long. Because these are amazing.
Fudgy, chewy, super soft, rich chocolate cookies with peanut butter chips. They’re like a reverse chocolate peanut butter cup. Only we’re increasing the ratio of chocolate to peanut butter. And making them dark-chocolate lover friendly.
The recipe starts with my base recipe for double chocolate cookies. Because you can’t go wrong with a classic. They’re fudgy, thick and super soft for a few main reasons:
- We’re using a combination of brown sugar and white sugar
- Cornstarch adds extra chewiness
- Chilling the dough keeps the cookies thick
- Then baking til the tops are just set ensures they stay soft
I use dutch-process cocoa for an extra rich, dark chocolate flavor – but you can use natural cocoa powder instead if you prefer.
You’ll notice the dough is very sticky – that’s ok. We’ll use a cookie scoop to make it easier to form our dough into balls. Then gently roll the balls between your palms and flatten slightly.
After they’re done baking, I like to place a few extra peanut butter chips on the top of each cookie for appearance. Because extra peanut butter chips create the perfect “Please Eat Me” cookie. (That’s a very professional culinary term)….
Now, since I’ve never been to Levian Bakery – I have no idea if this is the perfect Levian Bakery dark chocolate peanut butter cookie copycat recipe. But if you love chocolate and peanut butter – you need to try these.
Fudgy chocolate cookie & peanut butter goodness – it’s a match made in cookie heaven.
Dark Chocolate Peanut Butter Chip Cookies
- 1 cup all-purpose flour , spooned & leveled
- 2/3 cup dutch process cocoa , sifted*
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened to room temperature (1/2 cup plus 2 tablespoons or 140g)
- 2/3 cup brown sugar , packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla
- 1 cup peanut butter chips
- In a medium-sized bowl whisk together the flour, cocoa, cornstarch, baking soda and salt. Set aside.
- In a separate large bowl using a stand or hand held electric mixer, beat together the butter, brown sugar, and granulated sugar until fluffy and no butter lumps remain. Add in the egg and vanilla and continue beating for 30 seconds. Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time. The batter will be very thick. Then turn off the mixer and stir in about 3/4 cup peanut butter chips. (You'll use the extra 1/4 cup later).
- Cover the bowl with clingfilm and chill the dough for at least 2 hours or overnight.
- When ready to bake, remove the dough from the fridge and bring to room temperature for 15-20 minutes (or 30 minutes if you chilled the dough overnight). Line 2 cookie trays with parchment paper or a silicone baking mat, and preheat the oven to 350F degrees. Form the cookie dough into balls about 1.5 tablespoons in size using a cookie scoop, then roll into a ball between your palms, place 2 inches apart on your prepared cookie sheets and flatten slightly.
- Bake for 7-9 minutes, or until the tops look just set. Then remove from the oven and place a few peanut butter chips on the top of each cookie. Allow the cookies to cool on the tray for at least 5 minutes, then transfer to a wire rack and continue cooling.