This Levain Bakery Cookie Recipe combines butter, sugar, cocoa, flour, eggs, and peanut butter chips for thick, gooey bakery-style cookies.
I’ll be honest—this cookie recipe wasn’t born out of joy. It started with a breakdown. Not dramatic, just… the kind of low-key unraveling where your coffee’s cold, you’ve worn the same hoodie three days in a row, and there’s an unopened email from your dentist reminding you about that root canal you’re definitely not scheduling.
So I did what any semi-functional adult does when life gets weird: I baked. I remembered this scribbled-down version of a Levain Bakery cookie recipe, which I’d written down after watching someone bite into one on TikTok and nearly cry. I figured—why not?
And let me tell you, when that tray came out of the oven, all puffed up and cracked and still molten in the center… I swear the kitchen got warmer. Like they gave off this glow. Or maybe I was just finally feeling something other than exhausted.
I ate one, still warm, standing by the counter. Then I wrapped a few in foil, shoved them at my neighbor, and texted her, “I don’t know what I’m doing but these cookies slapped.” And just like that, I felt okay again.
Why You’ll Love This Levain Bakery Cookie Recipe?
There’s something kind of bold about them. Like, “I didn’t come here to be dainty” energy. These cookies are unapologetically chunky. Crispy-edged, soft-centered, and packed—jammed—with peanut butter chips that kind of just melt into puddles when you tear one open. If you’ve ever had a bad day and fixed it with something sweet, you’ll get it.
The cold butter? That’s not a gimmick. It actually keeps them from spreading too much, so you get that thick bakery-style middle. And the cocoa powder? It turns the whole dough into this dark, brownie-ish situation that hugs the chips like a weighted blanket. It’s comfort food, but with attitude.
Ingredient Notes:
Let’s not pretend I measured everything perfectly the first time I made these. I’m pretty sure I scooped flour with a coffee mug. But somehow they still turned out amazing. So here’s what I meant to use:
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Cold, cubed butter – Not soft. Not melted. Just from the fridge. I may have tossed mine in the freezer for 10 minutes because I forgot it needed to be cold. Still worked.
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Granulated sugar – I know, I expected brown sugar too. But surprisingly? White sugar gives it that light interior.
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Eggs – Room temp is ideal. Did I remember? No. Did I regret it? Also no.
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Dark cocoa powder – You want it deep and rich. Not Nesquik. Think “feels like fudge.”
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Flour – All-purpose. The backbone. Not glamorous, but necessary.
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Baking powder – A little rise, but not too much.
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Coarse salt – For that little surprise bite that makes you feel clever.
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Peanut butter chips – Yes, two cups. No, that’s not too much. Don’t fight me on this.
How To Make Levain Bakery Cookie?
- Preheat the oven to 350°F. You know the drill. Parchment-lined baking sheets if you’re fancy. Or foil and cooking spray if you’re me.
- Cream the butter and sugar. And I mean cream. Cold butter’s stubborn. It’s gonna fight you. But push through. Eventually, it blends. This is a metaphor for life, maybe?
- Add eggs. One at a time. Mix in the cocoa. At this point, the dough will start to look like midnight. And that’s exactly what we want.
- Add the flour, baking powder, salt. Mix on low. It’ll look dry at first. Don’t panic. Keep mixing.
- Fold in the peanut butter chips. Try not to eat them. Or do. I’m not your mom.
- Scoop the dough into big balls. Like, really big. I eyeballed them, but if you like rules: 4 oz each. Flatten slightly.
- Bake for 16–20 minutes. They should look a little underbaked in the middle. That’s your sign to stop. Trust.
- Cool on the pan. Or don’t. Burn your tongue like the rest of us who couldn’t wait.
Want To Save This Recipe?
Storage Options:
I mean… these cookies are best fresh. Still warm. Slightly gooey. That said, if you have the strength to save them, keep them in an airtight container for up to 4 days.
Want to freeze the dough? Do it. Scoop, freeze on a tray, then toss in a bag. Bake from frozen and add a couple extra minutes.
Midnight snack? These cookies are born for it.
Variations and Substitutions:
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Chocolate chips instead of peanut butter chips? Sure. But the peanut butter makes it feel like childhood and chocolate had a lovechild.
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Chopped walnuts or pecans? Go for it. Adds crunch.
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Top with flaky salt before baking? I mean, that’s what the cool food bloggers do, right?
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Mini cookies instead of big ones? Sigh. Fine. But the joy is in the excess. Just saying.
What to Serve with Levain Bakery Cookie?
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A cold glass of milk. Obviously.
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Coffee so strong it makes your hands shake.
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Ice cream. Vanilla, coffee, peanut butter swirl—just scoop it and sandwich it.
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A good playlist and a moment to yourself, even if it’s just hiding in the pantry.
Frequently Asked Questions:
Can I use softened butter instead of cold?
You can. But don’t. The cold butter is what gives them that chunky, bakery-style middle.
Why no brown sugar?
Honestly? These don’t need it. The cocoa and peanut butter chips bring all the depth you want.
Can I make the dough ahead of time?
Yes! Chill it. Freeze it. Live your best prep-ahead life.
These Levain Bakery cookies aren’t here to be elegant or tidy. They’re here to be real. To be a little over-the-top. To remind you that sometimes all you need is a cookie big enough to be considered dinner.
If you bake these, please tell me. Did you tweak them? Did your oven misbehave? Did they get you through something weird and wonderful? I wanna hear your cookie stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Levain Bakery Cookie Recipe
Ingredients
- 1 c unsalted butter cold and cut into small cubes (freezing butter slightly makes it easier to cut into cubes)
- 1 1/4 c granulated sugar
- 2 large eggs
- ½ c dark cocoa powder
- 2 1/4 c all-purpose flour
- 1/4 tsp coarse salt
- 1 tsp baking powder
- 2 c peanut butter chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper.
- In a mixing bowl cream together 1 cup of butter (cubed and cold) with 1 1/4 cups of granulated sugar until the mixture becomes light and fluffy.
- Add the eggs one, by one followed by blending in 1/2 cup of cocoa powder until it is well incorporated.
- Next gently combine 2 1/4 cups of all-purpose flour along with a quarter teaspoon of salt and one teaspoon of baking powder. Mix everything on low speed just until it is combined.
- Using a spatula carefully fold in 2 cups of peanut butter chips into the dough.
- Transfer the dough onto a work surface. Knead it briefly to ensure even mixing.
- Divide the dough into portions weighing around four ounces each (or divide it equally into twelve pieces) then roll each portion into balls and slightly flatten them to form discs. Arrange these discs on the baking sheets.
- Bake, for 16 to 20 minutes then allow them to cool on the baking sheets for 5 to 10 minutes before transferring them onto a wire rack. Enjoy these treats inspired by Levain Bakery that have a crispy exterior and gooey interior!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
