This Levain Bakery Cookie Recipe is inspired by the best cookies in the whole world – Levain’s! It makes the most delicious, thick and chewy chocolate peanut chip cookies you could dream of. Made in under 30 minutes with the simplest ingredients, you’ll never need another cookie recipe ever again!
Don’t fly all the way to New York City to get your favorite cookies, make them from the comfort of your own home.
Reasons You’ll Love This
Thick and Chewy – These cookies are massive in the best way! More cookies for you!
Levain Copycat – If you’ve never had a Levain Bakery cookie, you are missing out. But since you’d have to go to NY to get some, this copycat recipe comes pretty dang close.
Peanut Butter & Chocolate – A match made in cookie heaven! Chocolate cookies with peanut butter chips? Does it get any better than that?
Easy To Make – A cookie recipe that only takes 30 minutes to make? Pinch me please!
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.
Let’s discuss how to make this Levain Bakery Cookie Recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- 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
- 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.
- 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.
- Next, add flour, baking powder, and salt to the mixture.
- Blend it together on a low speed until everything is incorporated into a dough.
- 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.
- 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.
For extra melty and photogenic cookies, try pressing a few extra peanut butter chips into the tops of the cookies right as they come out of the oven. It makes them look and taste just that much better!
For these Levain chocolate cookies, you’ll need some of the following tools:
- Baking Sheets
- Parchment Paper or Silicone Mats
- Different Sizes of Mixing Bowls
- Cooling Rack
They are large and in charge! Seriously, they’re so big, buttery, gooey, chocolatey, delicious and everything you could ever want in a cookie. If that isn’t convincing enough to make these, I don’t know what is!
Yes! While they come out incredibly gooey, and soft, I can assure you if you follow the instructions correctly, these cookies will come out fully baked and safe to eat. That being said, you can under bake them just a smidge if you like the center to be nice and fudgy.
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
- Double Chocolate Chip Cookies
- The Best Chocolate Chip Cookies
- Copycat Crumbl Cookie Recipe
Levain Bakery Cookie Recipe Copycat
- 1 cup unsalted butter, cold and cut into small cubes freezing butter slightly makes it easier to cut into cubes
- 1 1/4 cups granulated sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp coarse salt
- 1 tsp baking powder
- 2 cups peanut butter chips
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the peanut butter chips with a spatula.
- Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. This dough is VERY thick. I kneaded mine in the bowl, and that worked out just fine.
- Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.
- Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Haven’t baked these yet, but I plan to. Did you use Dutch processed cocoa?
Christi Johnstone says
For this recipe, you can use Dutch or natural.
Very good cookies. I didn’t have chocolate chips so I added M & M’s instead. I made 1 1/2 tbls size cookies so I only had to bake them 10 minutes. Definitely a keeper.
Best cookies I ever made. Thank you for the recipe. I shared them with my family and coworkers.
I don’t know what I did wrong ? I followed the directions pretty close but my batter came out very sticky and even making these cookies large I have way more than 12 cookies! Can I freeze this dough?
Cookies are in the oven, hoping they taste great!!!
If they are sticky they might have needed a bit more flour, though this is an odd dough compared to most so it is a bit sticky. You can make 12, 24 or 36 with this, it will all depend on how big your scoops of cookie dough are (just adjust baking times, little cookies = less time). You could freeze the dough, I haven’t with this one so I can’t give you an adjusted bake time, but freezing it won’t cause any problems. Hope you enjoy them!