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Stack of halves of dark chocolate peanut butter chip cookies.
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4.80 from 5 votes

Dark Chocolate Peanut Butter Chip Cookies

These super fudgy dark chocolate peanut butter cookies have a rich chocolate flavor, super soft & chewy texture, and are filled with peanut butter chips. Inspired by Levian Bakery - these gigantic cookies are irresistible.
Prep Time15 minutes
Cook Time12 minutes
Chilling1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Peanut Butter Cookies, Dark Chocolate Peanut Butter Chip Cookies, Levian Bakery, Peanut Butter Chips
Servings: 12 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 1/4 cup all-purpose flour (188 grams)
  • 1 cup cake flour (120 grams)
  • 1 cup Dutch-process cocoa (90 grams)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (226 grams) softened to room temperature
  • 1 cup brown sugar (210 grams)
  • 1 cup white sugar (200 grams)
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups peanut butter chips (about 300 grams)

Instructions

  • In a large bowl whisk together the flour, cake flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl beat together the butter, brown sugar, and white sugar until fluffy.
  • Beat in the eggs and vanilla extract.
  • Mix the dry ingredients into the butter mixture about 1/2 at a time. I typically do a few stirs by hand with a rubber spatula first, then turn the mixer to a low speed and gradually increase to a medium speed until combined. The batter will be very thick.
  • Stir in the peanut butter chips.
  • Cover the bowl with plastic and place in the fridge for at least 2 hours or up to 48 hours.
  • When ready to bake, preheat the oven to 375F (190C) degrees and line cookie sheets with parchment paper.
  • Form the dough into balls using about 1/4 to 1/3 cup per cookie - or weigh each cookie so that each is around 4 ounces (112 grams). If the dough is too hard to work with, let it sit on the counter for 10 minutes first. Place the cookies at least 2 inches apart on the lined cookie sheets.
  • Bake the cookies 1 tray at a time on the middle rack of the oven for 12-14 minutes, or until the tops look just set.
  • Remove from the oven. Allow the cookies to cool on the tray for at least 20 minutes. The cookies will continue to bake as they cool on the tray.

Notes

  1. Cake Flour: If you don't have cake flour, measure out 1 cup all-purpose flour (in addition to the additional 1 1/4 cup you'll already be using). Remove 3 tablespoons of flour and add in 3 tablespoons of cornstarch (AKA cornflour). Sift the mixture together 3 times. 
  2. Cocoa: Natural cocoa powder will work too, but Dutch-process provides a richer flavor.
  3. For Smaller Cookies: Form the dough into balls about 1.5 tablespoons in size and bake for 8-10 minutes.
  4. Freezing: Cookie dough balls can be frozen in a freezer bag. Bake from frozen for 1-2 minutes longer.
  5. Storage: Store cookies in an airtight container at room temperature for up to 4 days.
  6. Nutrition: Nutrition information is based on 1 cookie, assuming the recipe yields 12 uniform cookies.  

Nutrition

Calories: 385kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 187mg | Potassium: 209mg | Fiber: 3g | Sugar: 35g | Vitamin A: 518IU | Calcium: 52mg | Iron: 2mg