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Levain Bakery Chocolate Peanut Butter cookies
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Chocolate Peanut Butter Chip Cookies

These Chocolate Peanut Butter Chip Cookies are thick, soft and gooey Levain-style cookies loaded with peanut butter chips and rich chocolate flavor.
Course Cookies
Cuisine American
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12 large cookies
Calories 336kcal
Author Leigh Anne Wilkes

Equipment

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 each.
  • Form dough into a slighly flattened ball and place on parchment covered baking sheet.
  • Bake at 350 degrees F for 16 minutes or longer if making cookies bigger (about 18 minutes)
  • They may look a little undercooked in the middle which is fine. Remove and let them cool and they will set up.

Notes

  1. Keep them big. The size of the cookie is part of what gives a Levain-style cookie its signature texture. I use about 1/3 cup of dough for each cookie. The larger size allows the outside to bake while the center stays thick, soft and gooey.
  2. Don’t flatten the dough. Shape the dough into tall, thick balls and place them on the baking sheet without pressing them down. This helps prevent the cookies from spreading too much.
  3. Don’t overbake. This is the secret to that soft, gooey center! The cookies may look slightly underdone in the middle when you remove them from the oven, but they will continue to set up as they cool.
  4. Use a light-colored baking sheet. A dark baking sheet can cause the bottoms of the cookies to brown too quickly. Line your baking sheet with parchment paper for easy cleanup and even baking.
  5. Give them plenty of room. These are big cookies, so leave several inches between each ball of dough to allow for spreading.
  6. Use good quality cocoa. Since chocolate is such a big part of the flavor, a good quality cocoa powder makes a difference and gives the cookies a rich, deep chocolate flavor.
  7. Add a few extra peanut butter chips. Before baking, press a few extra peanut butter chips into the top of each ball of dough. It makes the finished cookies look even more like they came from a bakery.
  8. Let them cool on the baking sheet. Leave the cookies on the baking sheet for several minutes after they come out of the oven. This allows the centers to set while staying wonderfully soft and gooey.

Nutrition

Calories: 336kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 248mg | Potassium: 114mg | Fiber: 2g | Sugar: 22g | Vitamin A: 512IU | Calcium: 29mg | Iron: 1mg