Levain Bakery Cookie Recipe (2024)

The thickest cookie you’ve ever seen meets the beautiful flavor combination that is peanut butter and chocolate. If you’ve been looking for something to satisfy your sweet tooth, this surely won’t disappoint.

Ingredient Info

• Butter – Unsalted butter is the best butter choice for this recipe. Before you do anything, you will want to make sure that the butter is cold, and cut into cubes before you add it to the recipe. To help you cut it into cubes, you can place the butter in the freezer for a few minutes to firm it up slightly before slicing.
• Sugar – Use white granulated sugar for this recipe.
• Dark Cocoa Powder – Dark cocoa powder has a deep, rich flavor to it that I wouldn’t recommend skipping out on. However if all you have is regular cocoa powder, that will work.
• Flour – All purpose flour is best for this recipe. This tip is especially important for cookies: when you are measuring out flour, be sure to fluff up your flour and spoon it into the measuring cup before adding it to the recipe. This will ensure that without a scale, you will get the correct measurement of flour for the cookies.
• Peanut Butter Chips – Any brand of peanut butter chips works great. This is meant to be a peanut butter and chocolate recipe, but you can use whatever flavor chips you desire.

Step By Step Instructions

1. Start by preheating the oven to 350°F. Grab a few baking sheets and line them with parchment paper or silicone mats. In a large bowl, add the cold, cubed butter and granulated sugar. Using a hand or stand mixer, combine the butter and sugar together until fluffy which usually takes about 2-3 minutes.
2. Add the eggs one at a time, and blend until smooth after each addition. Scrape the sides of the bowl if needed.Add the cocoa powder to the mixture and continue to beat until everything is combined.
3. Next, add flour, baking powder, and salt to the mixture.
4. Blend it together on a low speed until everything is incorporated into a dough.
5. Add the peanut butter chips to the mixture and fold them in gently with a spatula.On a floured surface, or in the mixing bowl knead the dough by hand to ensure the ingredients are well combined. Be aware that the dough will be very thick, this is normal.
6. Split the dough into 12 equal pieces. Roll each piece into a ball then flatten the ball just slightly. Don’t flatten it too thin. Place the cookies onto the baking sheets about 2 inches apart from each other. Bake them in the oven for 16-20 minutes. Remove the cookies from the oven and allow them to cool on the sheets for about 5-10 minutes. Transfer the cookies to a cooling rack to let them cool all the way, and you’re ready to serve!

Tips And Advice

Storage – Store the baked cookies in an airtight container at room temperature for about 3-4 days.

Freezing – You can also store the cookie dough in the freezer for up to 3 months. If you do this however, just know that it can change the consistency of the cookies quite a bit. I highly recommend making them fresh.

FAQs

Recipes You’ll Love

If you enjoyed these Chocolate Levain Bakery inspired cookies, you’re going to love some of these other similar recipes that are just as good as this one!

• Levain Cookie Recipe
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• The Best Chocolate Chip Cookies
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