Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
If you're a cookie lover, the Levain Bakery Dark Chocolate Peanut Butter Chip Cookies are a must-try! These indulgent treats blend rich dark chocolate with creamy peanut butter, creating a perfect balance of flavors. The unique texture is crispy on the outside while remaining soft and gooey on the inside, making them irresistible to anyone who takes a bite. Whether for a special occasion or a comforting snack at home, these cookies are sure to satisfy your sweet tooth and leave you craving more.
Recipe Card
Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 cookies
- Yield: 12 cookies
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter (creamy or crunchy)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup chopped peanuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dark chocolate chips and chopped peanuts, if using.
- Scoop 1/4 cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For extra decadence, use a mix of semi-sweet and dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookie dough for up to three months; simply bake from frozen, adding a minute or two to the bake time.
- If you prefer a less sweet cookie, reduce the amount of granulated sugar by 1/4 cup.
Frequently Asked Questions
Can I substitute the peanut butter in this recipe?
Yes, you can use almond butter or another nut butter, but be aware it may alter the flavor and texture slightly.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months.
What should I do if my cookies spread too much?
Make sure your butter is not too warm when mixing and chill the dough for at least 30 minutes before baking to help prevent spreading.
Enjoy baking these delightful cookies for yourself and your loved ones!
