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Rich, thick, and soft, these peanut butter chocolate chip cookies taste just like Levain Bakery but made at home. These Levain Bakery Peanut Butter Dark Chocolate Chip cookies are the perfect soft peanut butter chocolate chunk cookie!
If you have been following me for awhile, you know that I get super excited when the famous Levain Bakery drops a new cookie flavor. They just opened a cookie shop in Beverly Hills and they released a brand new cookie — Peanut Butter Dark Chocolate Chip.
I was so anxious to try them in California so that I could analyze them and make them at home. Cooking baking is serious business and a lot of science behind it so I wanted to get them just right. I can confidently say that these are the best peanut butter chocolate chip cookies.
If you love a chocolate peanut butter combo you will love my Levain Bakery Dark Chocolate Peanut Butter Chip Cookies.
Why You Will Love This Recipe:
- Bakery-style at home – No trip to NYC needed to enjoy Levain’s iconic cookies.
- Thick and soft – These cookies are perfectly underbaked in the middle and crisp on the edges.
- Peanut butter + chocolate combo – The ultimate pairing for a rich, decadent cookie.
Ingredients:
Butter – I suggest using cold butter, cut into small cubes. This allows the cookies to keep their shape better in the oven and remain thick.
Peanut Butter – I recommend using a drippy peanut butter like Skippy or Jif Peanut Butter. Levain Bakery says that they use a mix of creamy and crunchy peanut butter. This is optional.
Brown Sugar + Granulated Sugar – A mix gives sweetness while keeping the cookie soft and chewy.
Eggs – Use large eggs.
Flour – Use all-purpose flour or a mix of cake flour and all-purpose flour for the most tender cookies.
Cornstarch – Helps keep the cookies soft and thick.
Baking Soda + Baking Powder – Provides lift and structure.
Chocolate Chips/Chunks – A mix of semisweet or dark chocolate works best. You can also use just semi-sweet or even a mix of semi-sweet and milk chocolate.
What type of Peanut Butter should I use?
Use creamy, no-stir peanut butter (like Jif or Skippy) for the best texture.
Natural peanut butter with oil separation can make the dough too oily and change how the cookies bake, so stick with a classic creamy version for thick, bakery-style cookies.
How to make Thick Peanut Butter Chocolate Chip Cookies:
Cream the butter, peanut butter, and sugars in a large bowl using a hand or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla extract and beat until combined.
Fold in dry ingredients — flour, baking soda, cornstarch, and salt. Fold in semi-sweet or dark chocolate chips or chocolate chunks.
Optional: Chill the dough for at least 30 minutes to prevent spreading during baking. This is optional but will create thicker cookies.
Preheat oven to 390 degrees and line two large light-colored baking sheets with parchment paper or silicone baking mats.
Portion the dough into large 5-6 ounce balls (approximately the size of a small baseball) to achieve those thick bakery-style cookies. Place the dough balls onto baking sheets, spacing them about 2 inches apart.
Bake the cookies for 9-13 minutes, or until the edges are set and golden but the centers are still slightly soft. The cookies will continue to firm up as they cool on the baking sheet. Be careful NOT to overbake the cookies.
Remove the cookies from the oven and lightly press a few chocolate chips on the tops of the cookies. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions:
1. Can I use chunky peanut butter?
Absolutely! It’ll add extra crunch and texture to your cookies.
2. How do I get the cookies to look like Levain Bakery’s cookies?
I suggest weighing your cookie dough with a kitchen scale. These cookies weigh 6 ounces each before baking but you can make them smaller.
3. What type of chocolate chips should I use?
I like to use Callebaut, Guittard, or Ghirardelli chocolate chips. I also like to use chopped chocolate bars or chocolate disks.
Storage and Freezing:
Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Baked cookies freeze well for up to 2 months — just reheat in the microwave or oven at 300 degrees until warm.
Cookie Dough: Freeze unbaked dough balls in an airtight container for fresh cookies anytime. If baking from frozen, add 1-2 minutes of baking time.
Levain Bakery Copycat Recipes:
This is a list of all of my Levain Bakery Copycat Cookie Recipes…
Levain Bakery Chocolate Chip Walnut Cookies
Levain Bakery Two Chip Chocolate Chip Cookies
Levain Bakery Chocolate Peanut Butter Chip Cookies
Levain Bakery Caramel Coconut Chocolate Chip Cookies
Levain Bakery Dark Chocolate Chip Cookies
Levain Bakery Rocky Road Cookies
Levain Bakery Oatmeal Raisin Cookies
Levain Bakery Lemon Cookies
Levain Bakery Chocolate Peppermint Cookies
Levain Bakery Fall Spiced Cookies
More Peanut Butter Desserts:
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Levain Bakery Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Creamy Peanut Butter * (like Jif or Skippy's)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/8 teaspoon Salt (optional)
- 2 cups Semi-Sweet Chocolate Chips or Chunks (or dark chocolate)
Instructions
- Cream the butter, peanut butter, and sugars in a large bowl using a hand or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla extract and beat until combined.
- Fold in dry ingredients — flour, baking soda, cornstarch, and salt. Fold in semi-sweet or dark chocolate chips or chocolate chunks.
- Optional: Chill the dough for at least 30 minutes to prevent spreading during baking. This is optional but will create thicker cookies.
- Preheat oven to 390 degrees and line two large light-colored baking sheets with parchment paper or silicone baking mats.
- Portion the dough into large 5-6 ounce balls (approximately the size of a small baseball) to achieve those thick bakery-style cookies. Place the dough balls onto baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 9-13 minutes, or until the edges are set and golden but the centers are still slightly soft. The cookies will continue to firm up as they cool on the baking sheet. Be careful NOT to overbake the cookies.
- Remove the cookies from the oven and lightly press a few chocolate chips on the tops of the cookies. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
