Levain Style Peanut Butter Chocolate Chunk Cookies
Thick, bakery-style peanut butter chocolate chunk cookies loaded with milk chocolate, dark chocolate, and Reese's cups. Get that iconic Levain texture at home with this easy recipe.
Servings: 8
Ingredients
- 227 g salted butter (1 cup) cold, sliced
- 200 g brown sugar (1 cup) packed
- 100 g granulated sugar (½ cup)
- 2 large egg yolks
- 1 large egg
- 2 teaspoon pure vanilla extract
- 390 g all-purpose flour (3 cups)
- 25 g powdered peanut butter (¼ cup)
- 8 g baking powder (2 teaspoon)
- 6 g baking soda (1 teaspoon)
- 2 g kosher salt (½ teaspoon)
- 454 g chopped chocolate of choice your desired portion of milk chocolate, dark chocolate, and Reese's peanut butter cups
Instructions
- Cream butter and sugars. In a stand mixer fitted with paddle attachment, beat butter, brown sugar, and granulated sugar until creamy. Scrape down sides of bowl as needed to ensure thorough mixing.
- Add eggs and vanilla. Beat in eggs one at time, mixing well after each additional Add vanilla extract and mix on medium speed until well combined.
- Prepare dry ingredients. In a medium bowl, whisk together flour, powdered peanut butter, baking powder, baking soda, and salt.
- Combine wet and dry ingredients. With the mixer on low speed, add the dry ingredient mixture in two additions. Mix until just almost combined- there will be a few steaks of flour remaining. Don't overmix!
- Fold in chocolate. Use a spatula (or very slow speed of mixer) to fold in milk chocolate chunks, dark chocolate chunks, and chopped Reese's cups until evenly distributed throughout the dough.
- Portion and chill. Portion dough into 8 equal chunks (190 grams or roughly 6.7 oz each. Roll each chunk into a thick cylinder (about 3 inches diameter, 4 inches tall). Place standing on parchment lined baking sheet. Transfer to freezer until solid, at least 2 hours.*
- Preheat and prep. Preheat oven to 350℉. Line baking sheet with silicon baking mat. Place frozen cookie cylinders on baking sheet, spacing them at least 4 inches apart.
- Bake. Bake for 16-18 minutes, rotating pan halfway through, until the edges are set and golden brown. The center of the cookies should look puffy and slightly underbaked.
- Cool. Let cookies cool on baking sheet for 15 minutes to firm up. Then transfer to wire rack. For the best experience, serve cookies about 30 minutes after pulling from oven.
Notes
Don't skip the chilling/freezing step. Dough needs to firm up before baking. Otherwise, you run the risk of having cookies that spread too much in the oven.
Nutrition
Calories: 845kcal | Carbohydrates: 110g | Protein: 10g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 639mg | Potassium: 268mg | Fiber: 5g | Sugar: 67g | Vitamin A: 801IU | Calcium: 117mg | Iron: 4mg