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Levain Bakery Cookie Recipe - Easy Homemade Treat

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 large cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare for Baking:
  1. Preheat your oven to 350°F (175°C).
  2. Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream Butter and Sugar:
  1. In the bowl of an electric mixer, combine the cold, cubed butter and granulated sugar.
  2. Beat on medium-high speed for 2–3 minutes until light and fluffy.
Incorporate Wet Ingredients:
  1. Add the eggs one at a time, mixing well after each addition.
  2. Scrape down the sides of the bowl and add the dark cocoa powder. Mix until fully combined.
Add Dry Ingredients:
  1. Reduce the mixer speed to low. Gradually add the all-purpose flour, salt, and baking powder.
  2. Mix until just incorporated—do not overmix.
Fold in Peanut Butter Chips:
  1. Use a spatula to fold the peanut butter chips into the dough.
  2. Transfer the dough to a clean surface and knead briefly to ensure even distribution of ingredients.
Shape the Cookies:
  1. Divide the dough into 4-ounce portions (or 12 equal pieces).
  2. Roll each portion into a ball, then flatten slightly into a disc.
Bake the Cookies:
  1. Arrange the cookie discs on the prepared baking sheets, leaving a few inches of space between each.
  2. Bake for 16–20 minutes, until the edges are set but the centers are soft and slightly underdone.
Cool and Serve:
  1. Let the cookies cool on the baking sheets for 5–10 minutes before transferring to a wire rack.
  2. 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.

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