There’s always an exception for peanut butter cups.
When everyone else is making homemade versions, store-bought peanut butter cups still deserve a pass. They’re fine when they’re not organic or artisanal, and they’re perfect when you want an upgraded s’more. They’re also the go-to at midnight, when you’d rather eat one reliable treat than sift through disappointingly stale Halloween candy. There’s room for them when you’re 17 and heartbroken, surviving on peanut butter spoons dipped in chocolate chips — trust me, it felt worse then.
No matter the moment, there is always time for peanut butter cups. And no, I’m not interested in almond butter cups — they are not the same and never will be.
I want to find whoever first paired chocolate with peanut butter and give them credit — and a big, grateful smooch. Pure brilliance.
Everyone raves about Levain Bakery’s chocolate chip cookies in NYC, but let’s talk about their chocolate peanut butter cup cookies for a minute.
They are insane.
The Levain cookie I’m thinking of is rich with deep dark cocoa and studded with peanut butter cups. Their cookies are famously thick and substantial — chewy yet crumbly and soft all at once. You have to taste one to understand exactly what I mean.
You need to.
Put it on your bucket list.
I couldn’t wait to recreate that experience at home. After two long days without peanut butter chocolate cookies, I found a copycat Levain recipe on my friend Michelle’s site and decided to make them immediately. These cookies are enormous.
Michelle and I live in the same city, had babies about a month apart, and frequently text about life, messy high chairs, and our new #momlife. It’s chaotic and wonderful.
I’m usually not a fan of stuffing candy inside cookies anymore — which is funny because recently I piled candy onto a brownie — but peanut butter cups are the exception I’ll always make. They transform the cookie into something next-level.
Double Dark Chocolate Peanut Butter Cup Cookies
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Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into pieces
- 3/4 cup loosely packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 2 cups mini peanut butter cups
Instructions
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Whisk together the flour, cocoa, baking powder, baking soda, and salt in a bowl.
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Place the cold butter in the bowl of a stand mixer and beat until it forms a lump. Add the sugars and beat until combined. Add the eggs one at a time, beating after each addition, then beat in the vanilla. The batter may look lumpy or curdled. With the mixer on low, slowly add the flour mixture until just combined. Stir in the chocolate chips and peanut butter chips.
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Divide the dough into 10 to 12 equal portions. Pull each portion apart, press a small handful of mini peanut butter cups into one piece, and cover with the other half, forming a sealed ball. Place the filled dough balls on a baking sheet and refrigerate for 1 hour.
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Preheat the oven to 375°F (190°C). Bake about 4 dough balls at a time, leaving at least 2 inches between each. Bake for 18 to 20 minutes, until just slightly set. Let cool slightly before serving.
Notes
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I appreciate you so much!
Can you even.