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Peanut Butter Dark Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 89 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peanut Butter Dark Chocolate Chip Cookies combine creamy peanut butter with rich dark chocolate chips for a thick, gooey, bakery-style treat that’s perfect for any cookie lover.

Ingredients

Units Scale

Ingredients

  • 1 cup unsalted butter (cold and cut into cubes)
  • 1 cup creamy peanut butter (like Skippy or Jif, not a natural PB for best results)
  • 1 cup dark brown sugar (packed)
  • 3/4 cup granulated sugar
  • 2 large egg yolks + 1 large egg (room temperature)
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour (spooned & leveled)
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cornstarch
  • 1/2 tsp. salt
  • 2 1/2 cups dark chocolate chips

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
  2. Cream butter, peanut butter & sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, peanut butter, dark brown sugar, and granulated sugar. Beat on medium-high speed for 2-3 minutes, or until well combined and slightly fluffy.
  3. Add eggs & vanilla: Mix in the egg, yolks, and vanilla extract until smooth and creamy, scraping down the sides of the bowl as needed.
  4. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
  5. Combine ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not over-mix. The dough should be thick and slightly tacky.
  6. Add chocolate chips: Fold in the dark chocolate chips until evenly distributed.
  7. Portion the dough: Grab the dough and place it on the baking sheet. I like to keep the cookies looking rustic, so I don’t roll in a ball; to make them bakery style, I keep them in tall mounds and use my fingertips to pinch them a little. Trust me, it makes the perfect-looking cookie just like my Kroll’s Kookies!
  8. Bake: Bake for 10–13 minutes, or until edges are lightly golden and centers look soft and slightly underbaked. The cookies will continue to set as they cool. Start Timer
  9. Cool & set: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. The centers will firm up into that signature thick, gooey Levain texture.

Notes

  • To achieve the perfect rustic look, avoid rolling the cookie dough into balls; pinch the dough into tall mounds instead.
  • Allow cookies to cool on the baking sheet before transferring to a wire rack to ensure the centers firm up properly.

Find it online: https://yumrecipesfood.com/peanut-butter-dark-chocolate-chip-cookies-recipe/