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Stack of chocolate peanut butter chip cookies broken in half.

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.
Course Dessert
Cuisine American
Keyword Chocolate Peanut Butter Cookies, Levian Bakery, Peanut Butter Chips
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 2 hours
Servings 16 cookies
Calories 371kcal


  • 1 cup all-purpose flour
  • 1 cup cake flour*
  • 1 cup dutch process cocoa*
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ¾ cups peanut butter chips


  • In a medium-sized bowl whisk together the flour, cake flour, cocoa, baking powder, baking soda and salt.
  • In a large bowl beat together the butter, brown sugar, and white sugar until fluffy.
  • Beat in the eggs and vanilla extract.
  • Turn the mixer down to low speed and beat in the flour mixture about ½ at a time. The batter will be very thick.
  • Stir in the chocolate chips.
  • Form the dough into balls using about ¼ to ⅓ cup per cookie (I use a cookie scoop), and place 3 inches apart on lined cookie sheets. Flatten the cookies slightly.
  • Cover the cookie sheets with plastic wrap and refrigerate for 1 hour, or overnight.
  • When ready to bake, preheat the oven to 375F degrees.
  • Remove the plastic wrap from the cookie sheets, and bake the cookies 1 tray at a time on the middle rack of the oven for 13-15 minutes, or until the tops look just set.
  • 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. 


  1. If you don't have cake flour, measure out 1 cup all-purpose flour (in addition to the 1 cup you'll already be using). Remove 3 tablespoons of flour and add in 3 tablespoons of cornstarch. Sift the mixture together 3 times. 
  2. Natural cocoa powder will work too, but Dutch-process provides a richer flavor.
  3. If the dough is too sticky to form into balls, refrigerate the dough for 30 minutes before forming it into balls. Then refrigerate the balls as the recipe states. I use a large cookie scoop to make this process easier.
  4. For smaller cookies, form the dough into balls about 1.5 tablespoons in size and bake for 8-10 minutes.
  5. Cookie dough balls can be frozen in a freezer bag. Bake from frozen for 1-2 minutes longer.
  6. Store cookies in an airtight container at room temperature for up to 4 days.
  7. Nutrition information is based on 1 cookie, assuming the recipe yields 16 cookies.  


Calories: 371kcal | Carbohydrates: 48g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 179mg | Potassium: 155mg | Fiber: 3g | Sugar: 30g | Vitamin A: 393IU | Calcium: 39mg | Iron: 2mg