I love a recipe that plays like a kitchen secret: you walk in, toss together a few ordinary things—butter, sugar, peanut butter, chocolate—and out come cookies so tall and gooey people ask if you hired a bakery. That’s the vibe here: a little trick I picked up that builds huge, crackly-edged cookies with soft, almost fudgy centers—Levain-style but friendly for home ovens. I’ll show you how I get those tall domes, loud crackles when you break one open, and that toasted peanut aroma that makes the whole house smell like a cozy coffee shop. Ready to turn your cookie game up? Let’s do it.
Quick Facts
- Yield: Serves 8 large cookies
- Prep Time: 25 minutes (+ 12–24 hours chill)
- Cook Time: 12–16 minutes per batch
- Total Time: About 13 hours (includes chill) — active time ~40 minutes
Why This Recipe is Awesome
This cookie nails the Levain vibe: tall, slightly underbaked centers, crunchy golden edges, and that melt-in-your-mouth chew. Peanut butter adds savory depth and a nutty aroma that plays beautifully against dark chocolate chunks. It’s approachable—no pastry chef diploma required—and it smells like comfort and rebellion at once. It’s so reliable even your oven can’t mess it up (well, mostly). Who doesn’t love crunchy edges and a gooey middle?
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup creamy peanut butter (natural or regular)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk (for extra richness)
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cornstarch (keeps the center soft)
- 1 tsp baking soda
- 1 tsp flaky sea salt (plus extra to finish)
- 12 oz chopped dark chocolate or chocolate chips (about 2 cups)
- Optional: coarse sea salt for sprinkling
For the Sauce / Garnish (if applicable):
- Optional drizzle: 2 tbsp melted chocolate or a pinch of flaky salt for finishing.
How I Make It
Step 1:
I start by preheating the oven to 375°F and lining two baking sheets with parchment. In my stand mixer, I beat the softened butter and peanut butter with the brown and granulated sugars until the mixture smells warm and caramelly and looks light—about 2–3 minutes. Then I scrape the bowl and add the egg, egg yolk, and vanilla; beat until glossy. Tip: if your butter feels too warm, pop the bowl in the fridge for 10 minutes so the dough won’t spread like a pancake.
Step 2:
Whisk together the flour, cornstarch, baking soda, and sea salt in a bowl. I add the dry ingredients to the wet in two additions, mixing on low until just combined. Don’t overmix—stop when I still see a few streaks of flour. Then fold in the chopped dark chocolate with a spatula so you keep big chunks and pockets of melty chocolate.
Step 3:
I portion the dough into big 6–7 ounce mounds (I use a 3.5-inch scoop or two large spoons) and roll each into a loose ball. The dough should feel dense and slightly tacky. Arrange four per sheet to give them room. Now the trick: I press each ball slightly on top (just a gentle flatten) and then chill the tray uncovered in the fridge for at least 12 hours. That long chill builds flavor, firms the butter, and helps create those high domes with crackly tops.
Step 4:
When the cookies are chilled, bake at 375°F for 12–16 minutes. Watch for golden, blistered edges and puffed centers that look slightly underdone; they’ll continue to set as they cool. Listen for a faint crackling sound as the tops set—thehouse will smell like toasted sugar and warm peanut butter. If you like extra gloss, add a few chocolate chunks on top right before baking.
Step 5:
Let the cookies rest on the hot sheet for 5 minutes (they firm up and the centers finish) before transferring to a rack. Sprinkle with a pinch of coarse sea salt while warm for a salty-sweet contrast. Eat one warm—feel that molten core—then try not to gobble the whole batch.
Pro Tips
- Use cold or chilled dough—it makes the cookies taller and prevents excess spreading.
- If you don’t have cornstarch, swap with an extra 2 tbsp of flour; the texture will be slightly less pillowy.
- For giant cookies, bake 3–4 at a time on a single sheet and rotate halfway through to ensure even browning.
- Love crunchy edges? Increase oven to 400°F for the last 2 minutes, watching carefully so centers stay gooey.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use natural peanut butter for a nuttier, slightly tangy flavor; stir well to reincorporate oils before measuring.
- Swap all-purpose flour for a 1:1 gluten-free flour blend to make these gluten-free; expect slightly different spread and a crumblier texture.
- Dairy-free: replace butter with a vegan butter stick (1:1) and use dairy-free chocolate to keep texture similar but make it vegan.
- Prefer a nuttier crunch? Swap half the chocolate for chopped roasted peanuts or pecans—adds texture and flavor.
Variations & Tips
- Double chocolate: add 2 tbsp cocoa powder for a deep-chocolate dough (reduce flour by 2 tbsp).
- Spicy twist: stir 1/4 tsp cinnamon and a pinch of cayenne for a warm, surprising kick.
- Peanut swirl: fold in an extra 2 tbsp of peanut butter chunks or swirl dollops on top before baking.
- Smaller cookies: make 2-ounce balls and bake 9–11 minutes for cookie sandwich-ready pieces.
- Creative twist: press a thumb-size indentation in the center after baking and fill with peanut-butter ganache for a gooey surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the dough, shape into balls, and freeze on a tray. Once solid, store in a freezer bag up to 3 months. Bake from frozen—add 2–4 minutes to baking time.
- Can I double the recipe?
- Sure thing. Bake in batches and use multiple sheets. If doubling the dough, chill in two trays so it chills thoroughly and bakes consistently.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a flatter, denser cookie.
- How do I know it’s done?
- Bake until edges look golden and set while centers still appear slightly soft and puffed—about 12–16 minutes. Let cookies rest on the hot sheet for 5 minutes; they’ll finish cooking to a glossy, gooey center.
- What if I don’t have ingredient X?
- If you lack cornstarch, use a little extra flour. No dark chocolate? Use semisweet chips or chopped milk chocolate; the sweetness will shift but the result stays delicious.
How I Like to Serve It
I serve these warm with a tall glass of cold milk or a strong black coffee to cut the sweetness. For gatherings, I stack two cookies with vanilla ice cream between for an instant ice cream sandwich. They pair perfectly with an autumn afternoon or a cozy movie night—great for sharing or hiding in my own kitchen drawer (not that I do that).
Notes
- Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze for up to 1 month. Reheat briefly in a 350°F oven for 3–4 minutes for that fresh-baked feel.
- This recipe doesn’t involve meat, so no safe cooking temp required here—just trust your oven!
Final Thoughts
Closing: Now go impress someone—or just yourself—with tall, craggy, peanut-buttery cookies that taste like a warm hug and a little kitchen rebellion. Happy baking!