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By: Leigh Anne Wilkes
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Chocolate Peanut Butter Cookies are a delicious way to enjoy the classic combination of peanut butter and chocolate.
I love to visit my daughter in NYC and each time I go we explore new bakeries and restaurants. But there is one place I go every time I am there, Levain Bakery. There is always a line, and it is always worth the wait.
If you have ever had a Dark Chocolate Peanut Butter Chip Cookie from Levain Bakery than you know it is a peanut butter and chocolate lovers dream.After having one, I knew I needed to recreate the chocolate peanut butter cookie at home.
Levain Bakery cookies are big. Really big! They weigh about 180 kg or 1/3 lb. When I make any Levain cookie recipe, I make them about 1/3 of a cup in size. Still big, but not I am on vacation in New York big.
How to Make Levain Bakery Style Chocolate Peanut Butter Chip Cookies
To make cookies this big, you have to use a combination of all purpose flour and bread flour. Make the dough up ahead of time and then refrigerate it for a few hours. Or overnight if you have the time.
These cookies bake for a long time, about 16 minutes. And they will still look slightly under baked when you pull them out of the oven. That’s o.k. This is the way you want them. They will firm up as they cool.
You will love these cookies. Big, fat, chewy, and crispy all at the same time.
The bakery has several other flavor cookies, but these are my favorite. And believe me, I have tried them all. Depending on the size of your cookies, you will get about a dozen cookies out of the batch. But remember, they are BIG, even at half the size the bakery makes them.
They really are a handful! I love them fresh, warm out of the oven but they are good anytime.
Check out more of my cookie recipes:
- Cookie Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Mint Chocolate Cookies
Be sure and follow me over onYou Tubefor weekly cooking demos.
5 from 1 vote
Chocolate Peanut Butter Chip Cookies
Recipe From: Leigh Anne Wilkes
Thick and delicious chocolate peanut butter cookies, just like one you can grab in New York City.
serves: 12 large cookies
Prep:12 minutes minutes
Cook:18 minutes minutes
Total:30 minutes minutes
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Ingredients
- 1 cup butter plus 2 tbsp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla
- 1/2 cup cocoa powder
- 1 1/2 cups bread flour
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 pkg. or 2 cups of peanut butter chips
Instructions
Cream butter and sugars together.
Add in vanilla and eggs and mix to combine.
Sift cocoa powder in (cocoa is lumpy and you don’t want lumps) and add in flours and salt.
Mix together and then add in chips.
Place dough onto a piece of plastic wrap and pat into a ball, wrap and refrigerate to chill. Several hours to overnight.
Cut the chilled dough into pieces, about 1/3 cup size place on parchment covered paking sheet. I formed mine into a slightly flattened ball.
Bake at 350 degrees F for 16 minutes or longer if making cookies bigger (about 18 minutes)
They may look a little raw in the middle which is fine. Remove and let them cool and they will set up.
Tips & Notes:
Recipe from Kerry Cooks
Nutrition Facts:
Calories: 336kcal (17%) Carbohydrates: 43g (14%) Protein: 5g (10%) Fat: 17g (26%) Saturated Fat: 10g (63%) Cholesterol: 68mg (23%) Sodium: 248mg (11%) Potassium: 114mg (3%) Fiber: 2g (8%) Sugar: 22g (24%) Vitamin A: 512IU (10%) Calcium: 29mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
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Stacey K says
Awesome recipe! I made it over the weekend and some friends exclaimed that they were better than Levain! Thank you for sharing!
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Carolyn says
Where is the recipe? It doesn’t show in my feed! Would love it!
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