Levain Bakery Peanut Butter Chocolate Chip Cookies
Rich, thick, and soft, these peanut butter chocolate chip cookies taste just like Levain Bakery but made at home.
Servings: 9
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
May do 1/2 cup of creamy peanut butter and 1/2 cup of crunchy peanut butter.
