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NYC Levain Bakery Chocolate Peanut Butter Cookie

NYC Levain Bakery’s Chocolate Peanut Butter Cookies (Copy Cat Recipe)


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5 from 1 review

Ingredients

Scale
  • 1 cup Cold Butter, cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • ½ cup Dark Baking Cocoa (or try using half dark and half regular)
  • 1 cup Cake Flour
  • 1½ cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1⅓ cup Peanut Butter Chips

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, cream together cold butter and both sugars, just until combined, no need to mix longer.. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or you can use chocolate chips–for a double chocolate cookie–yum).
  4. Chill dough for 15 minutes or keep your chips in the freezer to automatically chill your dough when you add it!
  5. Separate dough into large balls and place on lightly colored cookie sheet. For the signature Levain look–pile them high. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The recipe will make 8 extra large cookies.
  6. Bake for 8-11 minutes or until crisp looking on the top. Let them rest for at least 10 minutes to set