If you have a weakness for cookies that are perfectly soft, thick, and filled with gooey chocolate and rich peanut butter, then you are in for a treat with the Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe. This recipe brings the iconic bakery’s magic right into your kitchen, creating cookies with a buttery, dense texture and an irresistible combination of savory peanut butter and melty chocolate. Whether you’re baking for a cozy night in or aiming to impress friends, these cookies deliver comfort and decadence in every bite.
Ingredients You’ll Need
The beauty of the Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe lies in its use of simple, familiar ingredients that come together to create an extraordinary flavor and texture. Each component plays a vital role, from the creamy peanut butter adding richness to the cold butter ensuring a thick, tender crumb.
- Cold Butter: Using it cold helps the cookies maintain a thick, chewy texture that Levain is famous for.
- Sugar: Balances sweetness and contributes to a slight crisp edge.
- Brown Sugar: Adds moisture and a hint of caramel flavor for depth.
- Creamy Peanut Butter: Provides a rich, savory undertone and creamy texture—brands like Jif or Skippy work perfectly.
- Eggs: Bind the ingredients together and add structure.
- Vanilla Extract: Enhances all the flavors subtly and beautifully.
- Flour: Provides the foundation, making sure cookies hold their shape.
- Baking Soda: Helps the cookies rise and develop a tender crumb.
- Cornstarch: Keeps the cookies soft and tender inside.
- Salt (optional): Balances the sweetness and intensifies the chocolate and peanut butter flavors.
- Semi-Sweet Chocolate Chips or Chunks: Adds bursts of melty chocolate that complement the peanut butter perfectly.
How to Make Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe
Step 1: Cream Butter, Peanut Butter, and Sugars
Start by beating the cold butter, creamy peanut butter, sugar, and brown sugar in a large bowl using a hand or stand mixer at medium speed. Continue until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial because it incorporates air to build that coveted soft and airy cookie texture.
Step 2: Add Eggs and Vanilla Extract
Next, add the eggs and vanilla extract and beat everything together until well combined. These ingredients add moisture and depth to the dough, making the cookies lush and flavorful.
Step 3: Fold in Dry Ingredients and Chocolate
Carefully fold in the flour, baking soda, cornstarch, and optional salt to the wet ingredients, mixing just until incorporated. Then fold in the semi-sweet or dark chocolate chips or chunks. This gentle folding ensures the cookies stay tender and the chocolate is evenly distributed throughout each bite.
Step 4: Chill the Dough (Optional)
If you have the time, chill the dough for at least 30 minutes. This step is optional but highly recommended to prevent the cookies from spreading too much during baking, helping you get those thick, bakery-style cookies with soft centers and crispy edges.
Step 5: Preheat Oven and Prepare Baking Sheets
Set your oven to 390 degrees Fahrenheit and line two large, light-colored baking sheets with parchment paper or silicone baking mats. The light color helps cookies bake evenly and prevents overbrowning.
Step 6: Portion the Dough into Large Balls
Scoop the dough into large 5-6 ounce balls, roughly the size of small baseballs. Placing them about 2 inches apart allows heat to circulate for perfect baking. The size is key to achieving the Levain cookie’s famously thick profile.
Step 7: Bake Until Edges are Set
Bake the cookies for 9 to 13 minutes, watching closely. You want the edges to be golden and firm but keep the centers slightly soft. This delicate balance ensures the cookies stay gooey inside as they cool.
Step 8: Add Extra Chocolate Chips and Cool
Once out of the oven, gently press a few extra chocolate chips onto the tops of the cookies for that extra chocolate punch and a beautiful finish. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
How to Serve Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe
Garnishes
For an eye-catching presentation, sprinkle sea salt flakes atop the cookies just before baking, or immediately after you press on the extra chocolate chips. The salt perfectly balances the sweetness and enhances the peanut butter and chocolate flavors.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a creamy vanilla ice cream scoop. For adults, a side of coffee or even a nutty whiskey complements the richness of the peanut butter and chocolate wonderfully.
Creative Ways to Present
Try serving these cookies sandwiched with vanilla ice cream for an indulgent treat or crumble them over a bowl of warm pudding or yogurt for a delightful texture surprise. Wrapping them up in parchment paper tied with twine makes a charming homemade gift that any cookie lover will adore.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to five days. Placing a slice of bread in the container helps keep them soft and fresh longer, making every bite just as delightful as when freshly baked.
Freezing
You can freeze the dough balls individually on a lined baking sheet, then transfer them to a zip-top bag for up to three months. When ready to bake, pop them directly from freezer to oven; just add a few extra minutes to the baking time.
Reheating
To enjoy warm, gooey cookies anytime, reheat in a microwave for 10-15 seconds or briefly in a 300-degree Fahrenheit oven for 3-5 minutes. This revives that fresh-baked warmth and soft texture that makes these cookies so irresistible.
FAQs
Can I substitute natural peanut butter?
Yes, but natural peanut butter contains more oil and less stabilizers, so your dough might be softer and spread more during baking. Chilling the dough longer can help maintain thickness.
Do I need to chill the dough before baking?
Chilling is optional but encouraged. It lets the dough firm up, preventing excessive spreading and resulting in thicker cookies that resemble Levain Bakery’s classic texture.
Why use cold butter instead of softened butter?
Cold butter melts slower during baking, which helps cookies keep their shape and have a denser, chewy texture with nicely crisp edges rather than spreading thin.
Can I use milk chocolate or white chocolate instead?
Absolutely! Using different chocolates is a fun way to personalize the cookies while maintaining lovely melt-in-your-mouth pockets of chocolate.
Are these cookies crunchy or soft?
They have a delightful contrast—thick with crisp edges and a soft, gooey center filled with melty peanut butter and chocolate, perfectly capturing that bakery-style cookie experience.
Final Thoughts
Making the Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe at home is a rewarding experience that brings a little slice of cookie perfection into your kitchen. The thick, gooey texture paired with the rich peanut butter and melty chocolate chips will quickly make these your new favorite indulgence. So, roll up your sleeves and bake a batch—you’ll be amazed at how easy it is to enjoy this iconic treat whenever the craving strikes!
Print
Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus optional chilling time of 30 minutes)
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Levain Bakery Peanut Butter Chocolate Chip Cookies deliver thick, soft, and gooey cookies with a rich peanut butter flavor and gooey chocolate chunks. Inspired by the famous New York bakery’s recipe, these cookies have a perfectly crisp exterior and a tender, melty inside, making them an irresistible treat for peanut butter and chocolate lovers alike.
Ingredients
Wet Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Creamy Peanut Butter (like Jif or Skippy’s)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/8 teaspoon Salt (optional)
- 2 cups Semi-Sweet Chocolate Chips or Chunks (or dark chocolate)
Instructions
- Cream Butter, Peanut Butter, and Sugars: In a large bowl, use a hand or stand mixer to beat the cold butter, peanut butter, sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined and smooth.
- Incorporate Dry Ingredients and Chocolate: Gently fold in the flour, baking soda, cornstarch, and optional salt. Then fold in the semi-sweet or dark chocolate chips or chunks evenly through the dough.
- Chill Dough (Optional): For thicker cookies that spread less, chill the dough for at least 30 minutes. This step is optional but recommended for the best texture.
- Prepare Baking Sheets and Oven: Preheat your oven to 390 degrees Fahrenheit. Line two large light-colored baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- Form Dough Balls: Portion the dough into large 5-6 ounce balls, roughly the size of a small baseball. Place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake for 9-13 minutes until edges are golden and set but centers remain slightly soft. The cookies will firm up as they cool, so avoid overbaking to keep them tender.
- Final Touch and Cooling: Remove from oven and gently press a few chocolate chips onto the tops of the cookies for a pretty finish. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is optional but helps create thicker cookies that spread less while baking.
- Using cold butter contributes to the thick, bakery-style texture.
- Space dough balls adequately to prevent cookies from merging.
- Do not overbake; cookies will seem slightly underdone at removal but finish setting as they cool.
- Use light-colored baking sheets to avoid overly browned bottoms and sides.
