This copycat recipe for Levain Bakery’s Dark Chocolate Peanut Butter Chip Cookies delivers rich chocolate flavor and a soft, gooey center with a crisp exterior. It’s an easy way to recreate the massive, bakery-style cookie at home and it really lives up to the hype.
After sharing a popular copycat for Levain’s classic chocolate chip version, many readers asked for the dark chocolate take. Since chocolate and peanut butter are a favorite combination, I developed this version to mimic the bakery’s texture and deep flavor while keeping the method approachable for home bakers.
If you prefer a different mix-in, swap the peanut butter chips for milk, semisweet, or dark chocolate chunks for a Dark Chocolate Chocolate Chip Cookie variation. The recipe is flexible and forgiving—two great cookies in one.
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Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Ingredients
- 115 g unsalted butter cold and cubed
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg cold
- 2 tablespoon cocoa powder
- 2 tablespoon black cocoa powder
- 65 g cake flour *
- 95 g all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 170 g peanut butter chips
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, or with an electric hand mixer, cream the cold cubed butter with both sugars until light and fluffy, about 5 minutes. Add the cold egg and mix until fully incorporated.
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Add the cocoa powder, black cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and sea salt. Gently fold with a rubber spatula until just combined, then fold in the peanut butter chips.
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Divide the dough into four large portions (about 6 oz each). Shape each into a thick, hockey-puck style round roughly 1.5 to 2 inches high. Place on a parchment-lined baking sheet, cover with plastic wrap, and chill for 30 minutes.
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Preheat the oven to 400°F (200°C).
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Bake for 14–15 minutes, until the cookies are puffed and the exterior looks set. Allow the cookies to rest on the baking sheet for at least 10 minutes so they finish setting, then transfer to a wire rack to cool.
Notes
Nutrition
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