These super fudgy dark chocolate peanut butter cookies have a rich chocolate flavor, super soft & chewy texture, and are filled with peanut butter chips. Inspired by Levian Bakery – these gigantic cookies are irresistible.
- Prep Time 15 mins
- Cook Time 12 mins
- Chilling 1 hr
- Total Time 2 hrs
- Servings: 16 cookies
- Calories: 371kcal
- 1 cup all-purpose flour
- 1 cup cake flour*
- 1 cup dutch process cocoa*
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 3/4 cups peanut butter chips
- In a medium-sized bowl whisk together the flour, cake flour, cocoa, baking powder, baking soda and salt.
- In a large bowl beat together the butter, brown sugar, and white sugar until fluffy.
- Beat in the eggs and vanilla extract.
- Turn the mixer down to low speed and beat in the flour mixture about 1/2 at a time. The batter will be very thick.
- Stir in the chocolate chips.
- Form the dough into balls using about 1/4 to 1/3 cup per cookie (I use a cookie scoop), and place 3 inches apart on lined cookie sheets. Flatten the cookies slightly.
- Cover the cookie sheets with plastic wrap and refrigerate for 1 hour, or overnight.
- When ready to bake, preheat the oven to 375F degrees.
- Remove the plastic wrap from the cookie sheets, and bake the cookies 1 tray at a time on the middle rack of the oven for 13-15 minutes, or until the tops look just set.
- Remove from the oven and place a few peanut butter chips on the top of each cookie. Allow the cookies to cool on the tray for at least 5 minutes, then transfer to a wire rack and continue cooling.
- If you don’t have cake flour, measure out 1 cup all-purpose flour (in addition to the 1 cup you’ll already be using). Remove 3 tablespoons of flour and add in 3 tablespoons of cornstarch. Sift the mixture together 3 times.
- Natural cocoa powder will work too, but Dutch-process provides a richer flavor.
- If the dough is too sticky to form into balls, refrigerate the dough for 30 minutes before forming it into balls. Then refrigerate the balls as the recipe states. I use a large cookie scoop to make this process easier.
- For smaller cookies, form the dough into balls about 1.5 tablespoons in size and bake for 8-10 minutes.
- Cookie dough balls can be frozen in a freezer bag. Bake from frozen for 1-2 minutes longer.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Nutrition information is based on 1 cookie, assuming the recipe yields 16 cookies.
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