Famous Bakery Copycat Double Fudge Peanut Butter Chip Cookies

I was born in the big apple and still consider myself a New Yorker at heart, even though I haven’t lived there in many years.   I still have family there and go back several times a year just to soak in the culture, see shows, shop, and eat as much amazing food as I can stuff into my face in one trip!  One of my favorite things to do is to visit all of the best bakeries all over the city.  There is a certain famous bakery that I have been frequenting for years because of the incredible treats they bake daily.  I have been trying for as long as I can remember to replicate one of their cookies.  It’s a huge, fudgy, delicious and super rich cookie filled with chocolate chips, dark chocolate and peanut butter chips.  I think I have finally gotten really close to perfection with this delicious recipe!!  One cookie is the equivalent of 2 average sized ones, so if you can eat more than one, you are my hero!!

dsc_5258 dsc_5259 dsc_5267 dsc_5276
dsc_5282 dsc_5280

Famous Bakery Copycat Double Fudge Peanut Butter Chip Cookies

Makes: 14 extra large cookies Prep time: 20 minutes Bake time: 14-16 minutes


2 sticks cold unsalted butter

2 and 1/2 cups all purpose flour

1 and 1/4 cup granulated white sugar

2 large eggs

1/2 cup best quality dark cocoa powder

1/2 teaspoon best quality vanilla

1/2 teaspoon salt

1 teaspoon fresh baking powder

2 cups semi sweet chocolate chunks or chips

2 and 1/2 cups peanut butter chips


Preheat oven to 350 degrees.  In the bowl of an electric mixer, cream together butter, sugar and vanilla until well incorporated and light and fluffy for about 2 minutes or so.  Add eggs one at a time, scraping down the bowl as needed.  Add cocoa, flour, salt and baking powder and beat until just incorporated.  Add in peanut butter and chocolate chunks and beat just a few times until the chips are evenly distributed.  Line baking sheets with parchment or silicone baking mats.  With a large ice cream scooper, place 6 cookies per sheet.  Bake for 8 minutes then rotate the pan.  Bake another 4 to 6 minutes until the cookies are set in the center.  They will still be fairly soft looking, but that is ok.  They will continue to firm up as they cool.  Remove them to a baking rack as soon as they are cool enough to handle.

no comments