Simply by Maha
Copycat Levain Bakery Chocolate Peanut Butter Cookie

Dessert

Copycat Levain Bakery Chocolate Peanut Butter Cookie

Prep Time: 30 mins

Cook Time: 15 mins

Serves: 12

If you love thick, chunky bakery-style cookies, these are for you. Rich chocolate cookie dough packed with peanut butter chips and baked into oversized cookies with crisp edges and a soft, gooey center.

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5.0 (3)

Ingredients

Serves 12
  • 2 sticks (1 cup) cold unsalted butter
  • 200g light brown sugar
  • 120g granulated sugar
  • 1 large egg + 2 large egg yolks
  • 1 tsp vanilla
  • 355g all-purpose flour
  • 50g Dutch-process cocoa powder, sifted
  • 8g baking powder
  • 6g baking soda
  • 3g salt
  • 4g cornstarch
  • Reese’s peanut butter chips

Instructions

  1. Cream the butter and sugars
    In a mixing bowl, mix the cold butter, brown sugar, and granulated sugar together until no large chunks of butter remain.
  2. Add the wet ingredients
    Add the egg, egg yolks, and vanilla, then mix until combined.
  3. Mix the dry ingredients
    In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, baking powder, baking soda, salt, and cornstarch.
  4. Combine the dough
    Add the dry ingredients to the butter mixture, half at a time, mixing just until combined. Do not overmix.
  5. Fold in the peanut butter chips
    Gently mix in the peanut butter chips until evenly distributed throughout the dough.
  6. Shape the cookies
    Divide the dough into 6-ounce balls and shape them into tall, chunky mounds rather than flattening them.
  7. Freeze the dough
    Place the cookie dough balls on a tray and freeze overnight.
  8. Bake
    Preheat the oven to 350°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, leaving space between each one. Bake for 20 minutes.
  9. Cool
    Let the cookies cool on the baking sheet for a bit before moving them, so they can set properly while staying soft in the center.

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