Chocolate Cookies With Peanut Butter Chips
These chocolate cookies with peanut butter chips feature rich, dark chocolate cookies studded with peanut butter chips. Inspired by Levain Bakery, they’re freshly baked in under 15 minutes!
Servings 12 servings
Calories 185kcal
Ingredients
- 1 cup all-purpose flour gluten free, if needed
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons oil canola, vegetable, etc.
- 1/4 cup butter vegan or standard, softened
- 3/4 cup white sugar
- 3-4 tablespoon water * see notes
- 1/2 cup peanut butter chips vegan or standard
- 1/4 cup chocolate chopped
Instructions
- In a large mixing bowl, add all your dry ingredients and mix well. In a separate bowl, whisk together your oil, softened butter, and sugar, until combined. Add one tablespoon of water and whisk again, until glossy and smooth.
- Slowly add the dry ingredients and mix until just combined. Fold through the peanut butter chips and chopped chocolate. Cover the mixing bowl and place it in the refrigerator for 30 minutes.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper. Remove the cookie dough from the refrigerator. Form 6 large or 12 small balls of cookie dough. Place on the lined sheet.
- Bake the cookies for 12-15 minutes, or until the tops are just done. Remove from the oven and let cool on the pan completely.
Notes
- Water amount: If your batter is too thick and crumbly, add extra water as needed.
- Sugar: For gooey cookies, use a mix of brown sugar or all brow sugar.
- Gluten-free flour: I tested these with Bob's Red Mill, and they worked successfully.
- Vegan butter: Miyokos or Kite Hill yielded the best texture.
- Leftovers: Keep at room temperature for one week or in the fridge for 2 weeks.
Nutrition
Serving: 1Cookie | Calories: 185kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Sodium: 150mg | Potassium: 48mg | Fiber: 2g | Vitamin A: 118IU | Calcium: 6mg | Iron: 1mg | NET CARBS: 24g