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.
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
- 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.
Cookie tips
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!
Equipment
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
- Spatula
- Cooling Rack
FAQs
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.
Yes, absolutely! Check out my post on How To Freeze Cookies.
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
dis cooki resapy iz krap nasty dnt uze
sadoze lo lfz put on bolok tings 4 no reeznz
Has anyone tried making these smaller to get more cookies? I’d like to make these to go on my cookie tray for Christmas, but I’d like them to be similar in size to the other cookies (and I’d like to get more cookies out of the recipe). I would assume I could make them smaller and just reduce the cooking time? What do you think?
This is the second batch of these I have made, simply the best!!!
Thank you so much for sharing!
Thank you so much, these were a big BIG hit at my house!! Instead of semi-sweet chocolate chips I used mint and dark chocolate chips and they are delicious!! My husband accuses me of trying to make him fat (impossible!) and yet he begs me to make more when we run out! So, again, awesome recipe!! Thanks!!
Yum. These are so delicious. I’m thinking about making another batch tonight, although they are such dangerous little treats! My sister demands that I make them for her from time to time. We lived together in college and there was a fabulous cookie shop that she used to get double chocolate chip cookies from, but there aren’t any shops like that around here. She says, these are definitely a GREAT replacement.
OH THOSE COOKIES LOOK SO DELICIUS:)
Yum! I just made these and added in some chopped up caramels that I had left over as well as the chocolate. I used part milk and part dark chocolate discs that I roughly chopped. Mine were underdone at 16 minutes so I did them the whole 20 minutes, which was probably too long, since they are a little lighter in color and a little drier than yours look. Funny the difference that a minute or two can make in baking! Still very decadent and chocolatey and delicious. Hit the spot perfectly. 🙂
Whatever that WAS in the oven looks awful pretty now LOL. It seems that it is only AFTER I warn my hubby or daughter to check the oven before turning it on is when I myself bake, re-bake or almost destroy something that has been stored in there. Last time I re-baked a french vanilla cake (about the last 1/3 of it left over) and freaked out when I saw the dish it was on and prayed that it wouldn’t burst into pieces when I set it on the stove to cool!
I notice you don’t use parchment paper, and you use metal baking pans. I use stones (Pampered Chef and only have a metal cookie sheet pan set that I use for lame stuff like putting under my flimsy foil turkey roaster). I cannot leave stuff on the stones to cool unless I take them out underdone slightly because the stones take a while to cool, then I have a cooled stone which is no good for the next batch of cookies. I use the flexible cutting mats, put parchment paper on it, put the cookie dough on it, then slide the paper off onto the stone when it is preheated with the oven. That gives me precise cooking times. My question there is if there is a time variable between your thin metal pans and my thick stone that I should be aware of. I like stoneware because you almost can’t burn something (but yes, you can still overbake) and I decided I didn’t want the metal transfer to my food, but I have to be aware of any cooking variables. I REALLY want to make these cookies but I’m afraid that I would NOT send ANY out of the house!!
Also, it’s great that you now have a healthy choco muffin recipe but I would really like the regular version that you use. She lost me on the coconut flour – I am not a coconut person at all. I could work with some of the other ingredients (if zucchini is still in season). I always use applesauce in my muffins and cakes (well, except that I used real butter in that french vanilla cake and OMG that had to be the BEST cake I ever had in my life so butter stays in that one LOL). I don’t see a link to click to follow the comments by email so my email is: orangeinheaven@gmail.com. I just opened a WP account to see how it differs from Google blogspot, but don’t know the addy off hand @_@ I have to say, I’m loving your blog! I already had liked you on FB but somehow don’t remember ever visiting your blog (yeah, I know) though I could be wrong bc I think I have also seen your pinterest.
This is probably the longest Comment I have ever left,, it is more like its own blog entry! Aren’t you lucky I have to go figure out what to do with my chicken breasts for dinner! Kudos to you for your blog writing, awesome photos and style :o)
Many blessings, JoyfullyOrange-Deborah
Hi Deborah! That was a cake in the oven – I apparently though it needed a second baking! I’ve never worked with the stoneware, so I can’t say for sure, but I know I have variance between my light and dark pans. I tend to watch my baked goods closely and always set the timer early, because I hate over baking anything (lightly browned is burnt to me). I may come up with another chocolate muffin, so I will keep that in mind. I do love applesauce in muffins and breads – I actually made a oil packed pumpkin bread a few months ago for my little “falling off the growth chart” one year old, and we all agreed, we far prefer the applesauce version. Can’t complain about that! Thanks so much for sharing your baking thoughts – and for reading!
Wonderful. I stuck skewers into them and made a cookie bouquet for my brother on his birthday. The cookies tasted lovely and rich and didn’t flatten out too much which is how I like my cookies!
Steph, I used these measurements:
130g butter, 300g flour, 250g white sugar, 64g cocoa powder (I’m not too sure about this one, there was an awful lot of it but I can’t say if it’s right or not compared to the American measurement units) 200g chocolate chips (is plenty, would originally have been 300g but that’s far too much chocolate :O) and then the 1 tsp baking powder, 1/4 tsp salt and 2 eggs.
How do you guys cope with cups?! It seems they would be so imprecise…!
Do you have the recipe for imperial or metric weights (UK)