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!
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
* If your batter is too thick and crumbly, add extra water as needed.TO STORE. Cookies can be stored at room temperature in a sealed container for up to 2 weeks. If you'd like them to keep longer, store them in the refrigerator. TO FREEZE. Place cookies in a ziplock bag and store them in the freezer for up to 6 months.