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This Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies recipe is pure chocolate heaven! It’s the ultimate make-at-home version of the popular cookie sold in NYC and definitely lives up to the hype.
After posting my Copycat Levain Bakery Chocolate Chip Cookies recipe, I got quite a few requests asking how to make the chocolate version! And since there are few things I love more than chocolate and peanut butter (see: Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting and Peanut Butter Brown Sugar Layer Cake with Chocolate Fudge Buttercream), I figured why not also post this recipe here!
If you aren't a peanut butter fan (and if so, I don't wanna even KNOW about it), you can replace the peanut butter chips with milk, semisweet, or dark chocolate chunks, which will give you a Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookie recipe. That's right... you're getting 2 for 1 here, people!
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Ingredients
- 115 g unsalted butter cold and cubed
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg cold
- 2 tablespoon cocoa powder
- 2 tablespoon black cocoa powder
- 65 g cake flour *
- 95 g all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 170 g peanut butter chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and mix until well incorporated.
- Add the cocoa powder, black cocoa, flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the peanut butter chips.
- Separate the dough into four large, 6 oz hockey-puck-shaped cookies about 1.5 to 2-inches thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Bake for 14-15 minutes or until the cookies are puffy and the exterior appears set. Let them rest on the cookie sheet for at least 10 minutes to fully set before removing to a wire rack to cool completely.
Notes
Nutrition
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Halima
Made these are they came out sooo good. They were soft, thick and chocolatey. Just like the picture. Thank you for sharing. Your recipes are very reliable. They always turn out great.
Anonymous
Definitely use the cake flour... Makes the cookie that much better
Alissa O
Measurements are grams. Do you have them in cup amounts? Not sure how to convert.
Michael Johnson
I post my recipes in grams as it's the most accurate way to bake and it's how I develop them; cups are not only inaccurate but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click "US Customary" and it'll convert to the less accurate volume measures
Rachel
@Michael Johnson, I don't think you were sassy enough in your reply
@Alissa, a good investment would be a scale. I love it and it has been a lifesaver so many times. You can get one for around $20 that works well and will lasts a long time
Michael Johnson
Nothing sassy about my reply to Alissa actually, you’re just reading into it. Please don’t tone police me on my own website lol. Thanks!
Kaye
Hi Mike! How do I make sure that the peanut butter chips are melted just like the ones in your pictures? Which type and brand of chips should I use? Thanks so much for this recipe! I've tried the chocolate chips version of this and it's the best out of all the copycat Levain recipes I've tried.
Michael Johnson
I use Reese's peanut butter chips and never have an issue with them melting! 🙂
Corrinne Goldberg
Awesome recipe. I accidentally left out the white sugar and still LOVED these. They were plenty sweet. I had added some dark chocolate chips as well as the peanut butter.
I also wanted smaller cookies so used a scooper and pressed each down a bit. Baked for 12 minutes and they were PERFECT!!
Can't wait to try other recipes.
May
Hi, it says 65 CUP cake flour and 95 CUP all-purpose flour under the metric measurement. Is it safe to assume that those are supposed to be 65g and 95g?
Michael Johnson
Extremely safe assumption! 🙂
Kay Griffin
Love these cookies! I have made these half a dozen times and they never disappoint. I used Valhrona dark cocoa (which I use all the time). I have made these with butterscotch chips too and we liked those even more. Thanks for the fabulous recipe!
Malula
Hi Michael , This cookies look Amazing and I wanna do it, but in my country they don’t sell light brown sugar, can you think that maybe can i use light brown sugar and muscovado?
Michael Johnson
You can use granulated or caster sugar as indicated and then muscovado sugar to replace the dark brown sugar!
Evi
Hello, do you flatten the dough before baking? Mine comes out unflat. Thankyou
Michael Johnson
I would recommend watching these IG story highlights to see a step-by-step of exactly how I made the ones you see in this post: https://www.instagram.com/stories/highlights/17881249345577716/
Sara Sanders
Completely Delicious! I unfortunately didn't have black cocoa powder but I will next time they are made in the Nugget Kitchen. Thanks, Mike!
Lalita
These are delicious! I couldn’t find peanut butter chips but did find really mini chocolate covered peanut butter cups (super mini) and used those instead. Went with smaller size cookies and just adjusted the time with no bad results - still soft and delicious. Next time, will make size outlined so I can state I only ate one cookie. Thank you so much for the recipe.
Cat
Lalita, do you have any tips on how you went with the smaller size cookies? What size/temp/time did you bake them at?
Mike, thank you for this recipe, it was absolutely delicious! Tried baking these after making the "original" flavoured copycat Levain cookies which were also amazing!! Hoping to make some half size versions to share around at work 🙂
Jess
Cat, I just made the recipe exactly as-is, but made 8 cookies and baked for exactly 10 min ?
Cat
Thanks so much for the tip Jess!
Vicky
I tried your original copycat chocolate chip Walnut cookies and they were amazing. Best texture of a copycat recipe I've tried. I would love a Red Velvet version with cream cheese and a cookies N cream version!
Pam Lamp
I wanted you to know I made these today! First time I've used black cocoa powder. I used chocolate chunks instead of the peanut butter chips. And I used my mixer to mix in the dry ingredients - rather than fold them in. These cookies are WONDERFUL! Can't wait to have them with coffee tomorrow morning too. Thanks so much.
Cheshta
Hey , I don’t have peanut butter chips . can I substitute peanut butter for regular butter ?
Michael Johnson
Unfortunately, no! The only substitute for the peanut butter chips would be another type of chip like chocolate, butterscotch, or cinnamon!
Cheshta Jindal
Can I use flax egg instead of regular egg?
Michael Johnson
I'm not sure; I don't test my recipes using flax eggs, sorry!
Jenny
These look amazing. Do you have any recommendations for cocoa powder and black cocoa powder?
Michael Johnson
I really like King Arthur Flour's black cocoa! And I usually get my Dutch-processed cocoa powder from either KAF, Guittard, or Anthony's Goods (Amazon).
Amanda
These are UNBELIEVABLE. Simply put this recipe is a masterpiece !!!!
Megha
What can I use instead of black cocoa?
Michael Johnson
You can replace the black cocoa with an equal amount of regular cocoa powder!
mike
Will there be any noticeable difference in taste if not using the Black Cocoa powder? I would sub Hershey's Special Dark cocoa instead. Thanks.
Mike Johnson
The special dark cocoa is a Dutch-processed cocoa so it won't be a huge taste difference!
camila
I just made these! I gotta say, they were absolutely phenomenal!!!
I didn't change a single thing in the recipe, followed it to a T, and the cookies came out like some of the BEST cookies I've ever had!!! This recipe is a keeper
Michael Johnson
SO GLAD! <3