Levain Style Dark Chocolate Peanut Butter Marshmallow Cookies [Low-Sugar Option Available]

“Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.” - Jacquelyn Jablonski

Yield: ~5-6 Very Large (~6 oz) or ~10-12 Medium Cookies

Let’s Make It!

1. Preheat oven to 410°F and layer parchment paper onto one of the baking pans.
2. In mixing bowl, on medium setting, combine sugars and butter until butter is no longer visible.
3. Add the egg and mix until combined.
4. Add flours, cacao powder, cornstarch, baking soda, and salt. On low setting, mix and/or pulse until just combined. Do not overmix.
5. Add baking chips and marshmallows, lightly mix/pulse briefly. If not fully combine, use your hands to gently fold into the dough.
6. Using your hands, gently combine the dough into ~4 balls. Do not squeeze or press, they are meant to be a little loose. Place them onto the parchment lined pan a few inches apart.
7. *Optional but preferred: Refrigerate cookie balls for an hour.

8. *Optional but preferred: If you have a second same-sized pan, place under the cookie topped one. If differently sized, try to create this second layer by placing it under the cookie pan.
9. Bake 11-12 minutes for larger cookies, 8-11 minutes for smaller ones.
10. When done, take out of oven and let cool on pan for around 1 hour. They will harden and get more structured after a few hours. If you’re in a rush, 15 minutes after taking them out of the oven, stick in fridge for a few minutes.
11. Can be stored at room temperature for around a week. If storing in a fridge, they may dry out so store them with a slice of bread.

Notes & Alternatives

• *Dough can be refrigerated for around an hour beforehand to help hold its shape upon baking. This is because heat can cause them to start to spread out. You will still likely get large cookies without this though. Additionally, letting the dough sit for a bit usually results in better flavor and texture due to a breakdown of proteins and enzymes. Two for one!
• *Using a second pan acts as a buffer against the heat which helps prevent burning the bottoms of the cookies. Adding a second layer for the heat to work through will prevent the heat from immediately reaching the direct bottoms of the cookies and create a thin layer of air between the stacked pans which acts as an insulator. And since bottoms of cookies generally cook faster than the top due to contact with the baking pan, this allows for more equal cooking.
• Cake flour can be substituted with equal amount of regular flour.
• Cookies in a sealed container will last several days. Place 1-2 slices of of bread in the container to keep moist. Cookies can also be frozen and thawed.
• If your cookies seem “slightly undercooked” in the middle, that’s how Levain cookies are! They can be baked for longer but be careful not to burn them! Additionally, letting them cool for over an hour or more will harden them up a bit.
• The traditional Levain cookie uses an equal part chocolate chips to chopped walnuts ratio, so feel free to substitute accordingly: minus the cacao powder and peanut butter chips, add 1 cup chocolate chips and 1 cup chopped walnuts.
• These cookies are very flexible, feel free to add whatever you want to them! You can also check out my chocolate chip version or Nutella one!

History

• Founded in 1995, the Levain Bakery quickly became famous in New York for having an awesome chocolate chip walnut cookie. These hugely thick cookies had a slight undercook in the middle while retaining a thin crunchy outside. The perfect cookie? Many think so!