About a month ago, I made Levain Bakery’s Chocolate Chip Walnut cookies and have not stopped dreaming about them. Rich, thick, gooey golden mounds of happiness. I received order requests the week after I made them, and recently received another request for those delicious cookies. However, instead of the traditional chocolate chip walnut, I wanted to experiment with a new flavor. My favorite flavor. DARK CHOCOLATE PEANUT BUTTER.

After making this banana bread, I wasn’t sure if I could ever buy another slice at the store. This was not only the best banana bread I’ve MADE, but the best banana bread I’ve ever EATEN. Seriously, I would just skip to the recipe now and get started. And get back to this intro while it’s baking in the oven.

Lately, I’ve been really into mug cakes. For one, I have a major sweet tooth so it’s a rare occasion when I’m not craving sugary carbs. But especially with the shelter-in-place orders here in San Francisco, most of my favorite bakeries have shuttered their doors. Baking a dozen muffins is also not logical, since I can’t share them with my neighboring friends. So I’ve had to experiment with single serving mug cakes and this is my best recipe yet!

If you’re here, I’m assuming you know THE Levain Bakery cookies. If not, stalk their Instagram, read this review, or watch this video. Hungry now for some thick chocolate chip cookies?? People flock to New York just to try them and retain a cult-like following, aka me who tried it once years ago and have never forgotten the magical experience. They’re ginormous, crispy on the edges, soft and fudgy (even warm!) on the inside. These cookies are so satisfying and will leave you wanting more, even when you’re stuffed to the brim.