There’s something magical about biting into a thick, bakery-style cookie that’s crispy on the outside and soft, gooey in the center. These Levain-Style PB Chocolate Chip Cookies take everything you love about the famous NYC cookies and give them a peanut butter twist!
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Imagine warm, melty chocolate chips nestled in a rich, peanut buttery dough with a perfectly golden, slightly crisp crust. These cookies are thick, chunky, and packed with indulgence. If you’re a peanut butter and chocolate fan (who isn’t?), trust me—this recipe is a must-try!
Why You’ll Love Levain-Style PB Chocolate Chip Cookies
Thick and Gooey: These cookies are super thick with an irresistibly soft and gooey center.
Peanut Butter Perfection: The nutty flavor pairs beautifully with the pools of melted chocolate.
Bakery-Worthy: Just like the famous Levain cookies, but made fresh in your own kitchen.
Easy to Make: No fancy techniques—just mix, scoop, and bake!
Customizable: Swap the chocolate chips for chunks, add nuts, or drizzle with extra peanut butter.
Ingredients
These cookies are made with simple pantry staples, but the result is anything but ordinary!
Butter: Provides rich flavor and helps create that crispy exterior.
Peanut Butter: The key ingredient for a nutty, decadent twist. Use creamy for a smooth texture or crunchy for added crunch.
Brown Sugar & Granulated Sugar: Brown sugar keeps the cookies moist and chewy, while granulated sugar adds crispness.
Eggs: Give structure and richness to the dough.
Vanilla Extract: Enhances the overall flavor.
All-Purpose Flour: The base for that thick, bakery-style texture.
Cornstarch: A secret weapon for ultra-soft cookies.
Baking Powder & Baking Soda: The perfect leavening duo for a thick rise.
Salt: Balances out the sweetness and enhances flavors.
Chocolate Chips: Semi-sweet, dark, or even peanut butter chips work beautifully.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cream the Butter & Sugars: In a large bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This step ensures a tender, melt-in-your-mouth texture.
Add the Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract. Beat until well incorporated.
Combine the Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Fold in the Chocolate Chips: Gently stir in the chocolate chips, making sure they’re evenly distributed.
Chill the Dough: For the best results, let the dough rest in the fridge for 30 minutes to 1 hour. This helps enhance the flavor and prevents spreading.
Preheat the Oven & Shape the Cookies: Preheat your oven to 375°F (190°C). Scoop out large portions of dough (about 1/3 to 1/2 cup per cookie) and place them on a lined baking sheet.
Bake to Perfection: Bake for 9-12 minutes, or until the edges are golden but the center still looks slightly underbaked. They’ll continue to set as they cool.
Cool & Enjoy: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Then, grab a glass of milk and dig in!
How to Serve Levain-Style PB Chocolate Chip Cookies
Classic Style: Enjoy them warm, straight from the oven.
With Ice Cream: Sandwich them around a scoop of vanilla or chocolate ice cream.
Dunked in Milk: The ultimate comfort pairing.
Drizzled with Extra Peanut Butter: Because more peanut butter is always a good idea!
Crumbled Over a Milkshake: A fun way to use leftovers (if you have any!).
Additional Tips
Chill the Dough: This step is key for thick cookies that don’t spread too much.
Use High-Quality Chocolate: The better the chocolate, the more decadent the cookies.
Don’t Overbake: They’ll look slightly underdone in the middle—that’s what makes them gooey!
Make Them Chunky: For the full Levain-style experience, form large, bakery-style cookie dough mounds.
Storage Tips: Keep in an airtight container at room temp for up to 5 days.
FAQ Section
Q1: Can I use natural peanut butter?
A1: It’s best to use regular peanut butter since natural varieties can make the dough too oily.
Q2: Can I freeze the dough?
A2: Yes! Scoop the dough into balls and freeze for up to 3 months. Bake straight from the freezer—just add a few extra minutes to the baking time.
Q3: What’s the best way to reheat these cookies?
A3: Pop them in a 300°F oven for 5 minutes or microwave for 15 seconds to get them warm and gooey again.
Q4: Can I make these gluten-free?
A4: Yes! Use a 1:1 gluten-free flour blend, and they’ll turn out just as delicious.
Q5: Can I add nuts?
A5: Absolutely! Chopped peanuts or pecans add great texture.
Q6: Why do I need to chill the dough?
A6: Chilling solidifies the fat, preventing the cookies from spreading too much while baking.
Q7: Can I use milk chocolate chips instead of semi-sweet?
A7: Yes! If you prefer a sweeter cookie, milk chocolate works great.
Q8: How do I make them even thicker?
A8: Stack two smaller dough balls on top of each other before baking for extra height.
Q9: What if I don’t have cornstarch?
A9: You can skip it, but cornstarch helps create a softer texture.
Q10: Can I make these without peanut butter?
A10: Yes, but it will change the flavor. Try using almond butter or simply omit it for classic chocolate chip cookies.
Final Thoughts
If you love thick, gooey, bakery-style cookies with a peanut butter twist, these Levain-Style PB Chocolate Chip Cookies will steal your heart. Whether you’re treating yourself or sharing with friends, these cookies are guaranteed to be a hit.
Print
Levain-Style PB Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These thick, rich, and chewy chocolate peanut butter chip cookies are inspired by the famous Levain Bakery in NYC! Made with dark cocoa, premium Reese’s peanut butter chips, and a soft, gooey center, they’re a must-try for any cookie lover!
Ingredients
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1 1/2 cups (180g) all-purpose flour
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2/3 cup (76.6g) cake flour
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3/4 cup (88.5g) dark cocoa powder
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1 teaspoon (4g) baking powder
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1 teaspoon (6g) kosher salt
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1/2 teaspoon (2g) baking soda
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14 tablespoons (197.75g) unsalted butter, cold & cubed
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1 cup (220g) light brown sugar, packed
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1/4 cup (50g) granulated sugar
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1 whole egg, cold
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1 egg yolk, cold
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10 oz. + 1/3 cup Reese’s peanut butter baking chips
Instructions
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Preheat Oven & Prepare Baking Sheet:
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
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Mix Dry Ingredients:
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In a medium bowl, whisk together all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
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Cream Butter & Sugars:
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In a stand mixer with a paddle attachment, beat cold butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes).
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Add Eggs:
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Mix in the whole egg and egg yolk until combined.
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Scrape down the sides and mix again for 30 more seconds.
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Incorporate Dry Ingredients:
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Reduce mixer speed to low and add the dry ingredients in three additions, mixing just until combined.
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Stir in Peanut Butter Chips:
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Gently fold in the Reese’s peanut butter chips.
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Shape & Bake:
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Measure 5.75 oz. of cookie dough per ball.
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Place 4 cookies per baking sheet and bake for 11 minutes.
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Cool & Serve:
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Let cookies cool for 10 minutes, then enjoy warm!
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For later: Microwave for 15-20 seconds to restore gooey texture.
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Notes
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Use only Reese’s Peanut Butter Chips for the best flavor.
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Storage Tip: Keep in an airtight container for up to 4 days or freeze for later!
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Extra Richness: Add a sprinkle of flaky salt before baking for a sweet-salty finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 520 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg