Copycat Levain Bakery Dark Chocolate Peanutbutter Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - unsalted butter
  • Directions:

    ½ cup unsalted butter cold and cubed
    ½ cup dark brown sugar
    ¼ cup granulated sugar
    1 large egg cold
    2 tbsp cocoa powder
    2 tbsp black cocoa powder
    ½ cup cake flour *
    ¾ cup all-purpose flour
    ½ tsp cornstarch
    ¼ tsp baking soda
    ½ tsp coarse sea salt
    1 cup peanut butter chips

    1) In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and mix until well incorporated.
    2) Add the cocoa powder, black cocoa, flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the peanut butter chips.
    3) Separate the dough into four large, 6 oz hockey-puck-shaped cookies about 1.5 to 2-inches thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
    4) Preheat the oven to 400°F (200°C).
    5) Bake for 14-15 minutes or until the cookies are puffy and the exterior appears set. Let them rest on the cookie sheet for at least 10 minutes to fully set before removing to a wire rack to cool completely.

    Main Ingredient:

    Cake Flour

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    November 3, 2020

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