Description
If you’ve ever dreamed of biting into a warm, gooey, bakery-style cookie, this Levain Bakery-inspired recipe is for you. These cookies are rich with dark cocoa flavor, loaded with peanut butter chips, and baked to thick, chewy perfection. Whether you’re indulging on a cozy evening or impressing guests, these cookies are a guaranteed crowd-pleaser.
Ingredients
For the Cookies:
-
- 1 cup unsalted butter, cold and cut into small cubes
- 1 ¼ cups granulated sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ teaspoon coarse salt
- 1 teaspoon baking powder
- 2 cups peanut butter chips
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Cream Butter and Sugar:
- In the bowl of an electric mixer, combine the cold, cubed butter and granulated sugar.
- Beat on medium-high speed for 2–3 minutes until light and fluffy.
- Incorporate Wet Ingredients:
- Add the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl and add the dark cocoa powder. Mix until fully combined.
- Add Dry Ingredients:
- Reduce the mixer speed to low. Gradually add the all-purpose flour, salt, and baking powder.
- Mix until just incorporated—do not overmix.
- Fold in Peanut Butter Chips:
- Use a spatula to fold the peanut butter chips into the dough.
- Transfer the dough to a clean surface and knead briefly to ensure even distribution of ingredients.
- Shape the Cookies:
- Divide the dough into 4-ounce portions (or 12 equal pieces).
- Roll each portion into a ball, then flatten slightly into a disc.
- Bake the Cookies:
- Arrange the cookie discs on the prepared baking sheets, leaving a few inches of space between each.
- Bake for 16–20 minutes, until the edges are set but the centers are soft and slightly underdone.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5–10 minutes before transferring to a wire rack.
- Serve warm for a gooey texture or let them cool completely for a chewier bite.
Notes
- Butter Tip: Using cold, cubed butter helps create the thick, chewy texture these cookies are famous for.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Instructions: Freeze uncooked dough discs for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.
- Substitutions: Swap peanut butter chips for chocolate chips, white chocolate chips, or chopped nuts to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American