These Copycat Levain Bakery Dark Chocolate Peanut Butter Cookies are a decadent fudgy peanut butter filled cookie perfect for special occasions.
You guys. If you observe Lent and you gave up cookies or sweets, I am telling you that you NEED to make these Copycat Levain Peanut Butter Dark Chocolate Cookies when Lent is over.
Usually when I am baking up treats, I can normally have one serving or bite and I’m done. Not with these. I ate four of these babies in one day. FOUR. Can you say bye bye Weight Watchers weekly Points! And just for the record these are 8 Weight Watchers points for each cookie. Ridonkulous.
I first tried the famous Levain cookies last year when I went to New York for a training for work. After seeing all the pics of their outrageous cookies on Instagram, I knew I needed to try them. I took a bite and gave my boss the rest because I knew if I kept them in my room, I would eat them all. So instead, he ate them all.
Once I saw that ModernHoney.com had made a copycat version of these outrageous cookies, I knew I needed to try it. While the originals were great and a hit with all my taste testers, my niece requested more chocolate flavor and I wanted more peanut butter flavor so off experimenting I went. I don’t even want to know how many I tried in the name of research.
The final cookie is a fudgy, gooey cookie full of flavor. Right out of the oven they are fall apart good but these will even keep in the freezer for a while. I hope you give them a try.
Copycat Levain Bakery Dark Chocolate Peanut Butter Cookies
Yields 29 cookies
These Copycat Levain Bakery Dark Chocolate Peanut Butter Cookies are a decadent fudgy peanut butter filled cookie perfect for special occasions.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 c Cold Butter, cut into small cubes
- 1 c Brown Sugar
- 1/2 c Sugar
- 2 Eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 c + 1/3 c semisweet chocolate chips, divided
- 1/2 c Dark Baking Cocoa
- 1 c Cake Flour
- 1 1/2 c All-Purpose Flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 1 1/2 tsp baking powder
- 1/2 tsp Salt
- 1/2 c Peanut Butter Chips
- 10 miniature mini Reese’s peanut butter cups, cut in fourths
- Optional: fine sea salt for sprinkling on top of baked cookies
Instructions
- In large mixing bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. It may not seem that it is going to come together, but it will.
- Add eggs one at a time, mixing well after each addition.
- In a microwave safe bowl, add 1/3 c chocolate chips and microwave in :20 second increments, stirring after each interval until melted. Mix in melted chocolate with batter.
- To the mixture, add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, baking powder and salt and stir until combined.
- Stir in remaining chocolate chips, peanut butter chips and cups.
- Cover and chill dough in the refrigerator for 10 minutes.
- Preheat oven to 375 degrees.
- Using a large cookie scoop, scoop dough and place on silpat lined baking sheet.
- Bake for 9-11 minutes. Sprinkle with sea salt if using.
- Let cookies rest on cookie sheet for 10 minutes then transfer to cooling rack.
- Makes 29 cookies.
Tools used to bake up these fudgy cookies (links are Amazon affiliate links:
Cookie sheet (I couldn’t find my exact one but Oxo is the brand I have and I love it)
