DessertMedium
Copycat Levain Bakery Chocolate Peanut Butter Cookie
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.
Prep: 30 min
Cook: 15 min
Total: 45 min
Serves 12
dessertchocolatepeanut buttercookies
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
- 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. - Add the wet ingredients
Add the egg, egg yolks, and vanilla, then mix until combined. - Mix the dry ingredients
In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, baking powder, baking soda, salt, and cornstarch. - Combine the dough
Add the dry ingredients to the butter mixture, half at a time, mixing just until combined. Do not overmix. - Fold in the peanut butter chips
Gently mix in the peanut butter chips until evenly distributed throughout the dough. - Shape the cookies
Divide the dough into 6-ounce balls and shape them into tall, chunky mounds rather than flattening them. - Freeze the dough
Place the cookie dough balls on a tray and freeze overnight. - 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. - 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.