If you’re craving something sweet and satisfying, these 9 Levain cookie recipes are just what you need. Each one offers a unique twist on the beloved classic, featuring thick, gooey centers and perfectly crisp edges. Whether you prefer rich chocolate or something a bit more adventurous, there’s a flavor for everyone. Get ready to transform your baking routine with these indulgent treats that promise to impress. Let’s explore these game-changing recipes together.
Classic Chocolate Chip Levain Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined.
- Fold in the chocolate chips and walnuts if you’re using them.
- Scoop large balls of dough (about 1/4 cup each) and place them on the prepared baking sheet, leaving space between them.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your warm, gooey Levain cookies—perfect for sharing or indulging all by yourself! 🍪
Dark Chocolate Walnut Levain Cookies
Indulge in the rich, gooey goodness of Dark Chocolate Walnut Levain Cookies that are sure to satisfy your sweet tooth!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 1 cup walnuts, chopped
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dark chocolate chips and chopped walnuts until evenly distributed.
- Scoop generous portions of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy these decadent cookies warm, preferably with a glass of milk!
Oatmeal Raisin Levain Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the oats, raisins, and walnuts if using, ensuring everything is well distributed.
- Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the warm, comforting aroma of these cookies as they fill your kitchen, and don’t forget to sneak a few while they’re still warm!
Peanut Butter Levain Cookies
Indulge in the rich, nutty goodness of Peanut Butter Levain Cookies that will make your taste buds dance!
Ingredients:
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, brown sugar, and granulated sugar until creamy.
- Add the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips if you’re using them – they add a delightful surprise!
- Scoop generous amounts of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 12-15 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Get ready to savor every gooey, peanut buttery bite – these cookies are a true treat!
White Chocolate Macadamia Levain Cookies
Indulge in the rich, buttery goodness of White Chocolate Macadamia Levain Cookies that are sure to satisfy your sweet tooth!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Scoop large balls of dough (about ¼ cup each) onto the prepared baking sheet, leaving some space between them.
- Bake for 12-15 minutes or until the edges are golden brown, but the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Grab a glass of milk and immerse yourself in these heavenly cookies—they’re a treat you won’t want to miss!
S’mores Levain Cookies
Get ready to indulge in the gooey, chocolatey delight of S’mores Levain Cookies!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
- Scoop generous portions of the dough onto the prepared baking sheet, leaving space in between for spreading.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these decadent S’mores Levain Cookies warm and gooey, just like a campfire treat!
Red Velvet Levain Cookies
Indulge in a festive twist on the classic cookie with these delectable Red Velvet Levain Cookies!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract to the mixture, beating until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the red food coloring, making sure to mix evenly for that vibrant color.
- Fold in the white chocolate chips and nuts if you’re using them.
- Scoop generous portions of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes, until the edges are set but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy these scrumptious Red Velvet Levain Cookies warm with a glass of milk for an irresistible treat!
Matcha White Chocolate Levain Cookies
Indulge in a delightful twist on a classic treat with these Matcha White Chocolate Levain Cookies!
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, matcha powder, baking soda, and salt. Set it aside.
- In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Scoop generous balls of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are still soft.
- Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Enjoy these vibrant and delicious cookies with a cup of tea or coffee—each bite is a blissful fusion of flavors!
Pumpkin Spice Levain Cookies
Get ready to embrace the flavors of fall with these deliciously soft and chewy Pumpkin Spice Levain Cookies!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- 1/2 cup chopped pecans or walnuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- If you’re using them, fold in the white chocolate chips and nuts for an extra crunch.
- Scoop large spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these warm, spiced delights with a cozy cup of coffee or tea!