Chocolate Peanut Butter and White Chocolate Chip Cookies (Westin’s Food Wars Recipe)
Inspired by the Levain Bakery chocolate cookie, Westin created this gooey and delicious Chocolate Peanut Butter and White Chocolate Chip Cookie recipe from scratch.
Chocolate Peanut Butter and White Chocolate Chip Cookies
Westin’s Chocolate Peanut Butter and White Chocolate Chip Cookies came in a close second to Avery’s Caramel Peanut Butter Chocolate Chip Cookies in our Family Food Wars. These cookies are inspired by the Levain Bakery chocolate peanut butter chip cookies, but are a chewier, thinner version with white chocolate chips.
Westin’s recipe was really solid! His original version baked pretty flat, so my goal in revising it was to give it a little more structure. To achieve that, I used a little less granulated sugar, added ¼ cup flour, included more peanut butter chips and swapped the white chocolate callets for white chocolate chips.
Check out his recipe below and let us know what you think!
Chocolate Peanut Butter and White Chocolate Chips
Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 2 eggs, cold
- 1 teaspoon (4.2 g) vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 1/3 cup (33.3 g) cocoa powder, we like to use Extra Brute Cacao Barry cocoa
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) baking powder
- 1/2 teaspoon (3 g) salt
- 3/4 cup peanut butter chips, we HIGHLY recommend using the Reese's brand
- 1/2 cup white chocolate chips
- flakey sea salt, optional
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a medium size mixing bowl, beat together the butter, the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
- Stir in the eggs and the vanilla extract.
- Add the flour, cocoa powder baking soda, baking powder, and salt and mix on low speed until incorporated.
- Stir in the peanut butter chips and white chocolate chips.
- Using a cookie scoop (I used a 1.69 oz cookie scoop – LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
- This recipe will give you 21 cookies at that size.
- Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be gooey and soft.
Fantastic cookies!! Perfect amount of gooey-ness. Awesome flavor.
Yum! I wanted these cookies to be a little thicker, so I refrigerated the dough for a few hours before baking. Used a smaller scoop and baked for ~10 mins. Worked like a charm! Really good flavor combination, and a huge hit at home and work.