5 from 4 votes
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.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
8
cookies
Calories:
990 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter cubed, cold, salted
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar firmly packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 212 grams
- 1 cup cake flour
- 1/2 cup unsweetened cocoa powder dark
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups peanut butter chips Reese's brand
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.
- 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.
- 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.
Cup of Yum
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 Information
Calories
990kcal
(50%)
Carbohydrates
137g
(46%)
Protein
23g
(46%)
Fat
44g
(68%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
609mg
(25%)
Potassium
347mg
(7%)
Fiber
9g
(36%)
Sugar
66g
(132%)
Vitamin A
799IU
(16%)
Calcium
85mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 cookies
Amount Per Serving
Calories 990
% Daily Value*
| Calories | 990kcal | 50% |
| Carbohydrates | 137g | 46% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 609mg | 25% |
| Potassium | 347mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 66g | 132% |
| Vitamin A | 799IU | 16% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.