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Levain-Style Chocolate Cookies with Melty Peanut Butter Recipe

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4.4 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes (including chilling and baking multiple batches)
  • Yield: 8 large cookies

Description

These Levain-Style Chocolate Cookies with Melty Peanut Butter are irresistibly rich and fudgy, featuring a perfect balance of deep cocoa, espresso, and sweet peanut butter chips. Large, rustic, and tender with a slightly underbaked center and a crispy exterior sprinkled with flaky sea salt, these cookies deliver an indulgent homemade treat that’s both comforting and gourmet.

Ingredients

Dry Ingredients

  • 2½ cups (300g) all-purpose flour
  • ½ cup (50g) unsweetened Dutch-process cocoa powder (sifted)
  • 1 tsp instant espresso powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp kosher salt

Wet Ingredients

  • 1 cup (227g; 16 Tbsp) unsalted butter (cold, cubed)
  • 1 cup (200g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large (50g) egg (cold)
  • 2 large (35g) egg yolks (cold)
  • 1 tsp vanilla bean paste or pure vanilla extract

Mix-ins and Finishing

  • 10 oz (283g) Reese’s peanut butter chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Combine the dry ingredients: In a large mixing bowl, whisk together 2½ cups all-purpose flour, ½ cup sifted Dutch-process cocoa powder, 1 tsp instant espresso powder, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cornstarch, and 1 tsp kosher salt to evenly distribute the leavening agents and cocoa.
  2. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat 1 cup cold, cubed unsalted butter with 1 cup light brown sugar and ½ cup granulated sugar on medium speed for about 2 minutes until no large butter pieces remain. Add 1 whole cold egg, 2 cold egg yolks, and 1 tsp vanilla bean paste, mixing on medium speed for an additional 30 seconds until combined.
  3. Add the dry ingredients: With the mixer off, add one-third of the dry ingredients to the wet mixture, then mix on low speed until just combined to avoid flour flying. Repeat this process two more times with remaining dry ingredients to create a cohesive dough without overmixing.
  4. Add peanut butter chips: Pour in the entire 10 oz bag of Reese’s peanut butter chips and fold them into the dough on low speed until evenly distributed, taking care not to overmix to preserve texture.
  5. Portion the cookies: Line a rimmed baking sheet with parchment paper. Using a scale, portion the dough into approximately 5½ oz (155g) rounds. Shape each portion into a tall, rustic mound rather than a smooth ball. Keep the mound “craggly” and large, as these are substantial cookies. Place on the parchment-lined tray spaced apart.
  6. Chill the dough: Refrigerate the cookie dough for at least 30 minutes to firm up, though chilling overnight is preferable for flavor development and texture.
  7. Bake the cookies: Preheat the oven to 375°F (191°C). Place up to 4 chilled cookie dough mounds onto a parchment-lined baking sheet and bake from the refrigerator for 12-15 minutes, until the tops turn golden brown but still appear slightly underbaked. Immediately after baking, sprinkle with flaky sea salt. Let cookies cool on the baking sheet for about 10 minutes to set before transferring to a wire rack. Repeat with remaining dough batches, keeping dough chilled until baking. Serve warm or at room temperature for melty, gooey chocolate and peanut butter bliss.

Notes

  • Using cold butter and eggs helps achieve the characteristic dense, fudgy texture with a crackly exterior.
  • Sifting the cocoa powder is essential to avoid lumps and ensure even mixing.
  • The espresso powder enhances the chocolate flavor without imparting a strong coffee taste.
  • Portioning dough by weight ensures uniform baking results for these large cookies.
  • Do not overbake; the centers should look slightly underdone when removed from the oven as they firm while cooling.
  • Chilling the dough overnight improves flavor and texture but a minimum of 30 minutes is necessary to prevent spreading.
  • Flaky sea salt sprinkled on top balances sweetness and accentuates the peanut butter flavor.
  • You can substitute peanut butter chips with chopped peanut butter cups if preferred, but chips provide an ideal melt and texture.
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/levain-style-chocolate-cookies-with-melty-peanut-butter-recipe/