If you’ve ever dreamed of biting into a cookie that perfectly balances rich chocolate and refreshing peppermint, then the Levain Bakery Chocolate Peppermint Cookies Recipe is about to become your new obsession. These cookies are thick, fudgy, and generously studded with chocolate chips and peppermint crunch, creating a magical combination that feels festive yet indulgently comforting all year long. Once you try making these, you’ll wonder how you ever survived without this luscious duo of flavors in your cookie jar.
Ingredients You’ll Need
Gathering the right ingredients for this Levain Bakery Chocolate Peppermint Cookies Recipe is a breeze, and each one plays a vital role in creating the perfect cookie texture and flavor. From the cold butter that ensures a tender crumb to the peppermint crunch that adds that unmistakable festive pop, every item on this list contributes to a truly unforgettable bite.
- Cold Butter: Using cold butter cut into cubes helps create thick, pillowy cookies with that beloved Levain texture.
- Brown Sugar: Adds a deep, caramel-like sweetness and keeps the cookies moist.
- Sugar: Balances the richness with just the right amount of sweetness.
- Large Eggs: Provide structure and moisture, binding everything beautifully together.
- Vanilla Extract: Enhances the overall flavor and adds warmth.
- Unsweetened Cocoa Powder: Delivers that punch of chocolate intensity without extra sweetness.
- Flour (a mix of cake and all-purpose recommended): Gives structure with a tender crumb and chew.
- Cornstarch: Keeps the cookies soft and helps with that iconic Levain chewiness.
- Baking Soda: Helps the cookies rise slightly and adds just a touch of lightness.
- Salt: Balances sweetness and enhances chocolate flavor.
- Chocolate Chips: Loads of melty chocolate pockets throughout the cookie.
- Peppermint Crunch Baking Chips: The festive twist—adds refreshing peppermint crunch in every bite.
How to Make Levain Bakery Chocolate Peppermint Cookies Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to a toasty 400 degrees. If you opt to make smaller cookies than 6 ounces, dial it down slightly to 385 degrees to ensure that perfectly soft center with slightly crispy edges. Getting this temperature right sets the stage for baking success.
Step 2: Cream Butter and Sugars
In a large bowl, combine the cold butter cubes with brown sugar and granulated sugar. Creaming these together for about 4 minutes until the mixture is light and fluffy is crucial because this step incorporates air, giving your cookies a wonderfully tender texture. Remember to scrape down the sides halfway through so everything is evenly mixed.
Step 3: Add Eggs and Vanilla
Once creamed, add in the eggs and vanilla extract. Mix for an additional minute until fully combined. This enriches the dough and adds those subtle aroma notes that will fill your kitchen with happiness.
Step 4: Fold in Dry Ingredients and Chips
Gently fold in the cocoa powder, flour, cornstarch, baking soda, and salt, ensuring all dry ingredients are evenly distributed. Then, blend in the chocolate chips and peppermint crunch baking chips. This step is where the magic happens—combining richness with festive peppermint crunch in every bite.
Step 5: Shape and Bake
Roll the dough into large balls around 6 ounces each to replicate the authentic Levain size, or customize smaller sizes if preferred. Place them on a light-colored baking sheet—the color matters because darker pans can brown the bottoms too much. If you wish, press down lightly for a thinner cookie. Pop them into the oven and bake for 8 to 11 minutes depending on their size. Remember, these cookies look slightly underbaked when done; letting them rest on the baking sheet for at least 10 minutes helps them set up perfectly.
How to Serve Levain Bakery Chocolate Peppermint Cookies Recipe
Garnishes
Although these cookies are incredible on their own, sprinkling a few extra crushed peppermint candies or a dusting of powdered sugar before serving adds a lovely festive touch that makes them even more eye-catching and delightful to bite into.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a cup of hot cocoa for ultimate coziness. For adults, serving alongside peppermint liqueur or a peppermint-flavored coffee can elevate your treat to a charming dessert experience.
Creative Ways to Present
Try stacking the Levain Bakery Chocolate Peppermint Cookies Recipe with layers of whipped cream and crushed peppermint for a spectacular cookie trifle. Alternatively, sandwich two cookies with peppermint-infused chocolate ganache for an indulgent cookie sandwich that’s both playful and delicious.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to three days to keep them soft. Adding a slice of bread to the container helps retain moisture, maintaining that perfect chewiness you love.
Freezing
You can freeze both the dough balls and baked cookies. For dough, freeze individually on a tray, then transfer to a freezer bag and bake directly from frozen—just add a couple of minutes to the baking time. Baked cookies freeze well too and can be thawed at room temperature for a quick treat down the line.
Reheating
Warm your cookies in a microwave for 10-15 seconds or reheat gently in a low oven for a few minutes to revive that fresh-baked softness. This trick makes them taste like they just came out of the oven again.
FAQs
Can I substitute the peppermint crunch baking chips?
Absolutely! If you don’t have peppermint chips, chopped candy canes or crushed peppermint candies work wonderfully to keep that signature mint flavor and crunch.
Why is the butter cold for this recipe?
Cold butter slows down the spreading of the cookie during baking, giving you those thick, chunky cookies Levain Bakery is famous for. It also creates pockets of steam that enhance texture.
Can I make these cookies smaller or larger?
Definitely! Adjust the size from 3-ounce to 6-ounce cookie dough balls. Just remember to adjust the baking time accordingly—the larger the cookie, the longer it needs to bake.
What’s the purpose of cornstarch in the recipe?
Cornstarch helps keep the cookies soft and tender by softening the protein in the flour, contributing to that melt-in-your-mouth Levain texture.
How do I know when the cookies are done baking?
The cookies will look slightly underbaked in the center when you take them out. This is perfect because they continue to set up as they cool on the baking sheet, ensuring a gooey, soft center.
Final Thoughts
If you’re ready to fall in love with cookies all over again, the Levain Bakery Chocolate Peppermint Cookies Recipe is your golden ticket. Rich chocolate meets refreshing peppermint in every thick, chewy bite, delivering joy that’s perfect for any season. Trust me, once you make these, your cookie rotation will never be the same. Happy baking and savor every delicious moment!
Print
Levain Bakery Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Levain Bakery Chocolate Peppermint Cookies are decadent, large-sized cookies featuring a rich chocolate base studded with chocolate chips and peppermint crunch baking chips. Perfectly soft and slightly underbaked inside, these cookies deliver a festive combination of smooth cocoa and refreshing peppermint in every bite.
Ingredients
Wet Ingredients
- 1 cup Cold Butter (cut into cubes)
- 2/3 cup Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1/2 cup Unsweetened Cocoa Powder
- 2 1/2 cups Flour (may use 1 cup cake flour plus 1 1/2 cups all-purpose flour)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
Add-ins
- 1 1/2 cups Chocolate Chips
- 10 ounces Peppermint Crunch Baking Chips
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit if making the classic 6-ounce cookies. For smaller sizes (3-5 ounces), preheat to 385 degrees Fahrenheit to ensure even baking without burning.
- Cream Butter and Sugars: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and sugar using a mixer for 4 minutes until the mixture is light, fluffy, and well combined. Remember to scrape down the sides of the bowl halfway to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, then mix for an additional 1 minute to blend everything smoothly.
- Incorporate Dry Ingredients and Chips: Gently fold in the cocoa powder, flour blend, cornstarch, baking soda, and salt until just combined. Carefully fold in the chocolate chips and peppermint crunch baking chips to distribute throughout the dough without overmixing.
- Form Cookie Balls: Roll the dough into large balls weighing approximately 6 ounces each for the signature size. If preferred, make smaller balls of 3, 4, or 5 ounces. Arrange the dough balls on a light-colored baking sheet, spacing them well. Press down slightly on each ball if you want thinner cookies.
- Bake Cookies: Bake in the preheated oven for 8 to 11 minutes depending on the size of the cookies. The cookies should appear slightly underbaked when removed from the oven as they will continue to set while cooling on the baking sheet.
- Cool and Set: Allow the cookies to cool on the baking sheet for at least 10 minutes to finish setting before transferring or serving. This helps them maintain their gooey, soft texture inside.
Notes
- Using cold butter helps create the characteristic thick, pillowy texture of Levain’s cookies.
- Rolling dough balls at 6 ounces results in the classic bakery size, but smaller sizes yield equally delicious cookies that bake faster.
- Do not overbake the cookies; they will look underdone but will firm up during cooling.
- Pressing down dough balls before baking makes for thinner, more evenly baked cookies.
- The combination of cocoa powder and peppermint chips delivers a festive and rich flavor balance perfect for holidays or year-round.
