Levain Bakery Double Chocolate Peanut Butter Chip Cookies

These Levain Bakery double chocolate peanut butter chip cookies are thick, fudgy, and loaded with peanut butter chips in every bite. They bake up with crisp edges, soft centers, and that signature bakery-style height that makes them feel extra special.

 

After creating this Levain bakery chocolate chip walnut cookie recipe and this Levain bakery double chocolate cookie recipe I decided I needed a peanut butter version! This version might just be my favorite.

I wanted something deeply chocolatey but still balanced—not too sweet—and adding peanut butter chips was the perfect way to do that. They melt into the dough and give you that rich chocolate-peanut butter combo without overpowering the cookie.

What makes these different is how the dough is built. I use cold butter instead of softened, and a mix of cake flour and all-purpose flour to get that thick, tender texture. You’ll scoop big cookies and bake at a higher temperature so they don’t spread much. It’s a slightly different method than a traditional cookie, but after one bite you will understand why these cookies are so good!

Ingredients Needed

• Cake flour – This flour has a lower protein content than AP flour so it helps create a soft cookie. If you don’t have any here is how to make cake flour.
• All purpose flour
• Cornstarch – Helps to keep the cookies tender.
• Baking soda
• Baking powder
• Salt
• Cocoa powder – I like to use Dutch process but natural unsweetened also works. Here is my post on natural cocoa vs. Dutch process.
• Unsalted butter – If using salted butter, omit the added salt. And you want to use COLD cubed butter. This helps to create a dense, thick dough.
• Granulated sugar
• Brown sugar – I used light brown sugar. Here is how to make brown sugar.
• Eggs – Use room temperature eggs. Place in a bowl of warm water for 10 minutes.
• Vanilla
• Peanut butter chips

How To Make Levain-Style Double Chocolate Peanut Butter Chip Cookies

Start by whisking together your dry ingredients—cake flour, cocoa powder, all-purpose flour, cornstarch, baking soda, baking powder, and salt. Mixing these first ensures everything is evenly distributed so you don’t end up with pockets of cocoa or leavening in the dough.

In your stand mixer, cream together the cold cubed butter and both sugars. This step is a little different from traditional cookie recipes since you’re starting with cold butter. Begin on low speed so the butter can break down, then increase to medium speed and mix for about 4 minutes. This process helps create structure in the dough while still keeping the cookies thick.

Add the eggs one at a time, mixing well after each addition. This helps the dough emulsify properly so it’s smooth and cohesive. Scrape down the bowl as needed, then mix in the vanilla extract.

Add your dry ingredients to the bowl and mix just until combined. This is where you want to be careful—overmixing at this stage will develop the gluten and can make your cookies dense instead of soft. Once the flour disappears, stop mixing.

Stir in the peanut butter chips until evenly distributed throughout the dough.

Using a large cookie scoop, portion the dough into large balls—about ½ cup each. I like to shape them into tall mounds instead of rolling them smooth. This helps the cookies bake up thick rather than spreading too much in the oven.

Chill the dough for at least 1 hour. This step firms up the butter and helps control spreading while also improving the texture.

When ready to bake, preheat your oven to 400°F (225°C) and line a light-colored baking sheet with parchment paper. A metal baking sheet works best here for even baking.

Place about 6 cookies per baking sheet, leaving space between each one.

Bake for 9–11 minutes, until the tops are set but the centers still look slightly soft.

Let the cookies rest on the baking sheet for 10–15 minutes before moving them. This allows them to finish baking and set up properly without becoming overbaked.

Storage

Store baked cookies in an airtight container at room temperature for up to 3–4 days. To keep them softer longer, you can add a slice of bread to the container—the cookies will absorb the moisture.

To freeze baked cookies, place them in a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months and thaw at room temperature before serving.

To freeze the dough, scoop into portions first, then freeze the dough balls on a baking sheet until solid before transferring to a freezer bag. Label the bag with the recipe name and baking temperature so it’s easy to use later.

When baking from frozen, place the dough on a baking sheet and bake at 400°F, adding 1–2 extra minutes to the baking time.

More Cookie Recipes To Try

If you are craving more cookies be sure to try my #1 recipe – these lemon cookies with a lemon glaze! They’re soft, thick, and bursting with lemon flavor. Plus no chilling of the dough!

I also love these strawberry cheesecake cookies, brown sugar chocolate chip cookies, coconut macaroons, or apple cider cookies for something fun and different.