Ultimate Chocolate Peanut Butter Levain Cookies
This recipe for Ultimate Chocolate Peanut Butter Levain Cookies delivers giant, bakery-style cookies with crispy edges and gooey centers. Packed with peanut butter chips and dark cocoa, these indulgent treats are easy to make and perfect for sharing (or not)!
Ingredients
- 1 cup unsalted butter (cold, cut into cubes)
- 1½ cups sugar
- 2 eggs
- ½ cup dark cocoa powder
- 2 tsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2½ cups all-purpose flour
- 3 cups peanut butter chips
Directions
- 1
Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone liners.
- 2
Mix Dry Ingredients: In a bowl, whisk together the cocoa powder, cornstarch, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar: In a large mixing bowl, cream the cold butter and sugar for 3-4 minutes until light and creamy.
- 4
Add Eggs and Vanilla: Mix in the eggs and vanilla extract until well combined.
- 5
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- 6
Fold in Peanut Butter Chips: Stir the peanut butter chips into the dough until evenly distributed.
- 7
Form Cookie Dough Balls: Use a ¼-cup scoop to portion dough, then stack a second ¼-cup scoop on top for each cookie (1/2 cup per cookie).
- 8
Chill the Dough: Place the formed dough balls on the baking sheet and refrigerate for 15-20 minutes.
- 9
Preheat Oven: While the dough chills, preheat the oven to 375°F (190°C).
- 10
Bake the Cookies: Arrange 5-6 cookies on one baking sheet, leaving 3 inches between each. Bake for 8-12 minutes until the tops look dry, but the centers are still slightly gooey.
- 11
Cool on the Sheet: Let cookies cool on the baking sheet for 30 minutes to finish setting.
- 12
Enjoy: Serve warm or store in an airtight container for up to a week.