If you’ve ever dreamed of biting into a cookie that has the perfect combination of rich peanut butter and melty chocolate chips, then this Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe is going to become your absolute go-to. These cookies are famously thick, crunchy on the outside with a gooey, chewy center, and packed full of peanut butter flavor and heaps of chocolate. Every bite feels like a hug from the inside out, making them pure magic for any cookie lover. Trust me, once you try this recipe, you’ll wonder how you ever lived without these decadent treats starring in your cookie lineup.
Ingredients You’ll Need
Gathering high-quality, simple ingredients is the first step toward baking these show-stopping cookies. Each item plays a crucial role in the flavor, texture, and appearance, so don’t skimp on freshness or quality.
- Cold Butter (1 cup, cut into cubes): Essential for the rich flavor and flaky, tender crumb.
- Sugar (1 cup): Adds sweetness and helps create that slight crisp edge.
- Brown Sugar (1 cup): Brings moisture and a deep caramel note to the dough.
- Creamy Peanut Butter (1 cup): The star ingredient that infuses every bite with nutty goodness (classic choices like Jif or Skippy work perfectly).
- Eggs (2 large): Bind ingredients and give structure while keeping the cookies soft inside.
- Vanilla Extract (1 teaspoon): Enhances the natural flavors.
- Flour (2 3/4 cups): The base that holds it all together.
- Baking Soda (1 teaspoon): Helps give the cookies just the right lift.
- Cornstarch (1/2 teaspoon): Adds tenderness and helps avoid too much spreading.
- Salt (1/8 teaspoon, optional): Balances the sweetness and intensifies flavor.
- Semi-Sweet Chocolate Chips or Chunks (2 cups): The melty, rich pockets of chocolate for that delightful contrast.
How to Make Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe
Step 1: Cream the Butter, Sugars, and Peanut Butter
Start by combining your cold butter cubes, creamy peanut butter, sugar, and brown sugar in a large bowl. Using a hand or stand mixer, beat everything on medium speed until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. This step is so important because it incorporates air into the dough, helping your cookies to rise and develop that signature soft, cakey center that lovers of these cookies will adore.
Step 2: Mix in the Eggs and Vanilla
Next, add the eggs and vanilla extract to your fluffy butter and sugar blend. Beat until everything is well combined. These ingredients bring moisture and flavor, while the vanilla adds that little touch of warmth and depth that brings the cookies to life.
Step 3: Fold in the Dry Ingredients
Now it’s time for the flour, baking soda, cornstarch, and a pinch of salt to make their entrance. Gently fold these dry components into your wet mixture until just combined—be careful not to overmix or you might end up with tougher cookies. Once the flour is evenly incorporated, lovingly fold in the chocolate chips or chunks so they’re beautifully distributed throughout the dough.
Step 4: Chill the Dough (Optional but Recommended)
If you have the time, refrigeration is a game-changer. Chill your dough for at least 30 minutes, which helps prevent the cookies from spreading too much during baking. The result is those thick, bakery-style cookies that look and taste truly indulgent. But if you’re in a rush, you can skip this—just expect a slightly thinner cookie.
Step 5: Prepare for Baking
Preheat your oven to a toasty 390 degrees Fahrenheit. Meanwhile, line two large, light-colored baking sheets with parchment paper or silicone mats. Using light-colored sheets helps to bake the cookies evenly without over-browning the bottoms, which keeps them soft and chewy.
Step 6: Shape the Dough Balls
For that signature Levain Bakery cookie size, portion the dough into hefty 5-6 ounce balls—about the size of a small baseball. Place each dough ball about 2 inches apart on your baking sheets. This generous size is what gives these cookies their iconic thick and chewy texture, so don’t shy away from making them substantial!
Step 7: Bake to Perfection
Bake your cookies for 9 to 13 minutes. Look for edges that are set and golden but centers that remain slightly soft. Remember, these cookies continue to firm up as they cool, so it’s best to err on the side of a bit softer when pulling them from the oven. Avoid overbaking, or you’ll lose that tender middle we all crave.
Step 8: Final Touches and Cooling
Once out of the oven, press a few extra chocolate chips gently on top of each cookie for an irresistible, glossy finish. Let them cool on the baking sheet for about 10 minutes—you’ll appreciate the gooey warmth during this window—and then transfer them to a wire rack to cool completely. This gradual cooling helps the cookies hold their shape and texture perfectly.
How to Serve Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe
Garnishes
Want to take your cookies up a notch? Sprinkle a tiny pinch of flaky sea salt on top right after baking. The salt beautifully enhances the peanut butter and chocolate flavors, creating a tantalizing sweet-salty balance that will have everyone swooning.
Side Dishes
These cookies pair wonderfully with a simple glass of cold milk, but for a grown-up twist, try serving them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. The creamy complements add contrast and richness, making dessert feel like a special occasion.
Creative Ways to Present
For a fun presentation, sandwich two cookies with a generous layer of peanut butter frosting or softened cream cheese in between. This takes your Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe from amazing to show-stopping, perfect for parties or gifting. Or create an ice cream cookie sandwich for a summer treat that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, giving you plenty of time to indulge in their peanut buttery goodness.
Freezing
If you want to make these cookies ahead of time or save leftovers, freezing is a great option. Freeze baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They keep wonderfully for up to 3 months. You can also freeze the dough balls before baking—just thaw in the fridge overnight before baking.
Reheating
To bring your frozen or stored cookies back to life, pop them in the microwave for about 15-20 seconds, or warm gently in a low oven for 5 minutes. This melts the chocolate just slightly again and revives that fresh-from-the-oven feeling that’s hard to beat.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter adds a delightful extra texture to these cookies. Just be mindful that it might change the chewiness slightly and add some nutty bits throughout.
Why is the dough chilled before baking?
Chilling the dough solidifies the fats, which helps prevent the cookies from spreading too much while baking. This means you get those thick, chunky cookies with gooey centers that Levain Bakery is famous for.
Can I substitute dark chocolate for semi-sweet chips?
Yes, dark chocolate is a fantastic substitute and pairs beautifully with the richness of peanut butter. It will give your cookies a slightly more intense chocolate flavor and less sweetness.
What happens if I bake the cookies too long?
Overbaking dries out these cookies, making them crispy rather than soft and chewy in the center. It’s best to err on the side of slightly underbaking to keep that luscious texture.
How do I make smaller cookies with this recipe?
If you prefer smaller cookies, simply divide the dough into smaller portions, but keep in mind they will bake faster and be thinner, losing some of that iconic thick, cakey texture.
Final Thoughts
This Levain Bakery Peanut Butter Chocolate Chip Cookies Recipe is one of those rare finds that feels extravagant, yet comes together with simple ingredients and steps you can easily follow at home. Thick, gooey, and bursting with peanut butter and chocolate, these cookies are sure to become a beloved staple in your baking repertoire. So, grab your mixer, gather your ingredients, and treat yourself to a batch—you absolutely deserve it!
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)
- Yield: 9 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Levain Bakery Peanut Butter Chocolate Chip Cookies are thick, gooey, and packed with rich peanut butter and generous chunks of semi-sweet chocolate. Inspired by the famed bakery, these cookies combine a soft center with a slightly crisp edge, delivering the perfect indulgent treat for any peanut butter and chocolate lover.
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)
Add-ins
- 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, creamy 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 until just combined. Then fold in the semi-sweet or dark chocolate chips or chunks evenly into the dough.
- Chill the Dough (Optional): To prevent spreading and achieve thicker cookies, chill the dough in the refrigerator for at least 30 minutes. This step is optional but recommended for best results.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 390°F (199°C). Line two large light-colored baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Portion Dough into Large Balls: Using a scale or your hands, portion the dough into large balls weighing approximately 5-6 ounces each (about the size of a small baseball). Place the dough balls on the prepared baking sheets, spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 9-13 minutes or until the edges are set and golden brown, but the centers remain slightly soft. Avoid overbaking as the cookies will continue to firm while cooling.
- Finish and Cool: Remove from the oven and gently press a few additional chocolate chips onto the tops of each cookie for an attractive finish. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- The dough can be chilled for longer than 30 minutes if needed; just bring back to room temperature slightly before baking if very firm.
- Using cold butter helps to maintain the structure of the cookies and prevent excessive spreading.
- Light-colored baking sheets help prevent over-browning of the cookie bottoms.
- Large dough balls create bakery-style thick cookies; smaller portions will yield thinner cookies.
- Mix-ins can be substituted or combined with nuts for extra texture if desired.
