Indulge in the Best Ever Giant Dark Chocolate Peanut Butter Everything Cookies (Levain-Inspired & Gluten-Free Friendly!)
Welcome to the ultimate cookie experience! These aren’t just any cookies; these are the famed Dark Chocolate Peanut Butter Everything Cookies, born from a whimsical daydream bakery vision and perfected through countless rounds of taste-testing by friends and family. What sets this recipe apart, making it an undeniable winner, is the thoughtful incorporation of melted dark chocolate directly into the batter, combined with a touch of maple syrup. While you won’t distinctly taste the maple, it plays a crucial role, working diligently behind the scenes to lock in moisture and counteract the potential drying effect of the generous amount of cocoa powder used. The result? A remarkably moist, rich, and deeply satisfying chocolate cookie that defies the common dryness often found in double chocolate varieties, loaded with an abundance of peanut butter delights that create a truly unforgettable bite.
Inspired by the Iconic Levain Bakery
The genesis of these magnificent cookies draws heavily from the legendary Levain Bakery, particularly their Double Chocolate Peanut Butter Chip cookies. For many, including myself, Levain’s peanut butter chip version often outshines even their famous chocolate chip cookie. These “Everything Cookies” are a heartfelt tribute, taking that beloved concept and elevating it to new heights. Instead of just peanut butter chips, we embrace the “everything” philosophy by incorporating an eclectic mix of peanut butter-flavored goodies you can find. Imagine a symphony of textures and flavors from peanut butter chips, nostalgic Nutter Butter Minis (easily omitted for a gluten-free rendition), delightful Mini Reese’s cups, the sophisticated Reese’s Thins, and the playful crunch of Reese’s Pieces. I’ve even toyed with the idea of integrating Little Debbie Nutty Bars – perhaps by simply setting a piece on top of each cookie before baking for an extra layer of nutty sweetness. The key is to be generous with your chosen sweet candies and add-ins. This bounty of sugary inclusions is vital, as the chocolate cookie base itself is intentionally less sweet, allowing the mix-ins to provide the perfect balance of sweetness and a delightful variety of textures, making each bite an adventure.
Essential Baking Notes for Perfect Everything Cookies
Achieving the perfect texture for these giant Dark Chocolate Peanut Butter Everything Cookies hinges on a few critical baking considerations. The single most important rule is: **do not over-bake them**. These cookies are designed to be thick, chewy, and incredibly moist. Over-baking will lead to a dry, crumbly texture, diminishing the rich, gooey experience we’re striving for. When in doubt, it’s always better to err on the side of slightly under-baking rather than over-baking. You’ll want the edges to be set, but the center should still look a little soft and underdone when you pull them from the oven. They will continue to cook slightly as they cool on the baking sheet. A probe thermometer inserted into the center of a baked cookie should read around 178 degrees F (81 degrees C) right out of the oven. If you’re unsure, bake a single test cookie first to dial in your oven’s exact timing.
When it comes to the chocolate in the batter, my go-to choice has been 12 squares of Dove Dark Chocolate. This specific brand melts beautifully and provides a consistent, rich flavor profile. While other brands of dark chocolate (such as high-quality baking bars or good-quality dark chocolate chips) can certainly work, I highly recommend starting with Dove chocolates for this recipe to ensure you achieve the intended result before experimenting. The quality of your chocolate makes a noticeable difference in the depth of flavor of these decadent cookies. Additionally, make sure your butter is properly softened, not melted, to allow for proper creaming with the sugars, which contributes to the cookies’ tender crumb.
Crafting Delicious Gluten-Free Dark Chocolate Peanut Butter Cookies
For those with dietary preferences or restrictions, you’ll be delighted to know that this recipe adapts exceptionally well to a gluten-free flour blend. I’ve personally tested it with great success using King Arthur’s Measure-for-Measure Gluten-Free Flour Blend. When substituting, it’s crucial to use precise measurements by weight rather than volume. For this recipe, 150 grams of a 1:1 gluten-free flour blend works perfectly. This translates to roughly 1 cup or slightly less, as gluten-free blends often weigh a bit more per cup compared to traditional all-purpose flour. Using a kitchen scale ensures accuracy and consistent results, which is particularly important in gluten-free baking where the balance of ingredients greatly impacts texture. Expect a cookie that is just as rich, moist, and loaded with peanut butter goodness, making it a fantastic option for everyone to enjoy!
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The Ultimate Dark Chocolate Peanut Butter Everything Cookies Recipe
Dark Chocolate Peanut Butter Everything Cookies
Anna
Pin Recipe
Ingredients
- 3.2 oz dark chocolate, chopped (such as Dove Dark Squares for best results) (90 grams)
- 1 cup plus 2 tablespoons all-purpose flour or 150 grams gluten-free 1:1 flour blend (150 grams)
- ½ cup unsweetened cocoa powder, natural (for a rich, classic chocolate flavor) (40 grams)
- 1 teaspoon baking soda
- ½ scant teaspoon salt (just under ½ tsp)
- 8 tablespoons unsalted butter, softened to room temperature (114 grams)
- ⅓ cup light brown sugar, lightly packed (70 grams)
- ¼ cup granulated sugar (50 grams)
- ½ tablespoon maple syrup (adds moisture without noticeable flavor) (10-12 grams)
- 1 large egg, at room temperature (52 grams)
- 1 cup peanut butter chips
- ½ cup dark chocolate chips (or milk chocolate, depending on preference)
- ½ cup Reese’s Pieces or any other chocolate peanut butter candy you love (Nutter Butter Minis, Mini Reese’s Cups, etc.)!
- Peanut Butter for topping (optional, for an extra burst of flavor)
Instructions
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Carefully melt the chopped dark chocolate in a small, microwave-safe bowl. Heat in short bursts (15-30 seconds), stirring well after each interval, until it’s smooth and fully melted. Alternatively, you can use a double boiler method. Once melted, set it aside to cool slightly while you prepare the other ingredients. This prevents it from scrambling the eggs later.
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In a separate medium bowl, weigh your flour accurately (150 grams is key for gluten-free blends). Add the unsweetened cocoa powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are uniformly blended, ensuring no clumps of cocoa powder remain. Set this mixture aside.
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In a large mixing bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, room temperature egg, maple syrup, and a splash of vanilla extract (if not already listed in ingredients, about 1 tsp). Using an electric mixer (handheld or stand mixer), beat these ingredients together on medium speed until they are just blended and creamy. Avoid overmixing at this stage. If you don’t have a mixer, a sturdy whisk and some elbow grease will also work.
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Pour the slightly cooled, melted dark chocolate into the wet ingredient mixture. Continue to beat with the electric mixer or stir by hand until the chocolate is fully incorporated, creating a rich, dark batter. Ensure no streaks of unmixed chocolate remain.
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Gradually add the reserved flour mixture to the chocolate batter. Mix on low speed or stir by hand until the flour is *just* blended. Be careful not to overmix, as this can lead to tough cookies. Once the flour is mostly incorporated, fold in all your chosen mix-ins: the peanut butter chips, dark chocolate chips, and Reese’s Pieces (or other candies). Stir gently until they are evenly distributed throughout the dough.
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Turn the dough out onto a large, clean surface or a silicone pastry mat. Gently knead the dough a few times until it fully comes together in a large, cohesive ball. Divide this large ball of dough into 6 equal portions – these will be your gigantic cookies. For best results, thoroughly chill these dough balls. Place them on a dinner plate covered with plastic wrap or in a freezer bag for at least 30 minutes, or up to 2 hours. Chilling helps prevent spreading during baking and deepens the flavors. Alternatively, you can roll the entire dough into a cylinder, chill it, and then slice it into 6 thick pieces.
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When you’re ready to bake, preheat your oven to 375°F (190°C). Arrange the chilled dough balls on a baking tray lined with parchment paper, leaving ample space between them. Bake for approximately 13-15 minutes. The cookies are done when the edges are set and slightly golden, but the centers still appear soft and slightly underbaked. For precision, a probe thermometer inserted into the center should read around 178°F (81°C) when taken fresh out of the oven. Immediately transfer the parchment paper with the cookies to a wire rack. Allow the cookies to cool completely on the rack for at least an hour; they will continue to set and firm up as they cool, developing that perfect chewy texture.
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As a crucial reminder: if these cookies are overbaked, they will still taste good, but their texture will be noticeably drier and more crumbly, losing that desirable moist, chewy interior. It is always better to slightly underbake them to preserve their decadent quality. If you’re new to baking these giant cookies, consider baking one test cookie first to perfectly gauge your oven’s temperature and optimal baking time before committing the entire batch.
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Optional step for an extra peanut butter kick: while the cookies are still warm and cooling on the rack, gently spoon small dollops of creamy peanut butter over any cracks or crevices on top of the cookies. As they cool, the peanut butter will melt slightly into the cookie, adding an irresistible, extra layer of flavor and moisture.