Copycat Levain Dark Chocolate Peanut Butter Chip Cookies
recipe adapted from Pinch of Yum
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 20 minutes
- Yield: 8-10 cookies 1x
- Method: bake at 350º
Ingredients
- 1 cup or 2 sticks butter at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs at room temperature
- 3 tablespoons strong coffee
- 1/2 cup Hershey’s Cocoa Powder
- 2 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- one 10 ounce bag peanut butter chips
Instructions
- In a bowl of an electric mixer or a hand held mixer, mix together the butter and sugar until creamy, scraping down the sides a few times as you go.
- Add the vanilla and coffee
- Add in the eggs, one at a time just until combined.
- In a separate bowl, add the flour, cocoa powder, salt and baking powder and blend together with a fork.
- Add the flour and cocoa mixture to the wet ingredients and mix together, *(see note below) stopping and scraping the sides with a spatula a few times.
- By hand mix in the peanut butter chips.
- Dough will be quite sticky. Using clean hands, make 8-10 round balls using all the dough. They are big! Place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes
- Cool on a cooling rack until completely cooled before transferring to a plate or bags.
Notes
Several recipes called for variations like using regular flour and cake flour or melting the butter first, then freezing it again for a few minutes. Madeline tried this recipe three times and discovered that the simplest way making them turned out the best. I specified using Hershey’s cocoa powder, but that’s just a personal preference of ours. Our dear friend Lorna made the most beautiful chocolate and vanilla pinwheel cookies and her favorite cocoa powder was always Hershey’s. We used butter and eggs at room temperature, because that’s how we learned it from Ina Garten and who knows better than Ina?
*When mixing dry ingredients, cover the bowl with a clean damp kitchen towel. This prevents the dry ingredients escaping the bowl creating a mess! I learned this trick from Sheri Silver’s Favor-ettes.