Levain Bakery Style Monster Cookies

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Levain Bakery Style Monster Cookies

Thick, chewy, chocolate-loaded perfection with a peanut buttery twist

If you’re serious about cookies, prepare to meet your new favorite. These Levain Bakery Style Monster Cookies are everything a cookie lover dreams of—giant, soft-baked, crisp at the edges, and loaded with chocolate chips, milk chocolate chunks, M&Ms, and a hint of peanut butter. The oatmeal base gives them an incredible chewy texture, while a sprinkle of flaky sea salt creates that perfect sweet-salty finish.

These are no ordinary cookies. Inspired by the iconic NYC bakery, these monster cookies are thick and indulgent, with a texture that’s just right thanks to a blend of cake flour, all-purpose flour, and rolled oats. The secret ingredient? Malted milk powder, which adds an irresistible depth of flavor.

Whether you’re baking for a crowd, prepping freezer-friendly dough, or just treating yourself to something next-level, this recipe delivers bakery-quality cookies from the comfort of your home.

Ingredients

Dry Ingredients:

  • 1½ cups cake flour (195g), spooned and leveled
  • 1½ cups all-purpose flour (195g), spooned and leveled
  • 1 cup rolled oats (100g)
  • 1 tablespoon malted milk powder (10g) (optional but highly recommended)
  • 1 tablespoon corn starch (8g)
  • ½ teaspoon baking soda

Wet Ingredients:

  • 1 cup cold salted butter (227g), cut into cubes
  • 1⅓ cups light brown sugar, packed (266g)
  • ½ cup granulated sugar (100g)
  • ½ cup creamy peanut butter (130g)
  • 1¼ teaspoons salt
  • 2 large eggs
  • 3 large egg yolks
  • 1 tablespoon vanilla extract

Mix-ins:

  • 10 oz M&Ms (284g)
  • 8 oz milk chocolate, chopped (250g)
  • 1½ cups semi-sweet chocolate chips (260g)
  • Flaky sea salt, for garnish

Instructions

Step 1: Prep the Dry Mix

In a large bowl, whisk together the cake flour, all-purpose flour, rolled oats, malted milk powder, corn starch, and baking soda. Set aside.

Step 2: Cream Butter & Sugars

Using a stand mixer fitted with a paddle attachment, beat the cold cubed butter, brown sugar, granulated sugar, peanut butter, and salt on medium-high speed for 3 to 4 minutes, scraping the bowl occasionally. The mixture should become smooth and creamy.

Step 3: Add Eggs & Vanilla

Beat in the eggs one at a time, followed by the egg yolks. Mix in the vanilla extract until fully incorporated.

Step 4: Combine the Dry & Wet

Gradually add the dry ingredients to the wet mixture. Mix until the dough is smooth and well combined.

Step 5: Add the Chocolate & Candy

Fold in the M&Ms, chopped milk chocolate, and chocolate chips. Don’t overmix—just until everything is evenly distributed.

Step 6: Portion & Chill

Weigh out 6-ounce portions of dough and shape them into tall mounds. Place the dough balls on a parchment-lined tray and refrigerate for at least 2 hours, or up to overnight.

Tip: Use a kitchen scale for precision. Each cookie should be roughly the size of a baseball.

Step 7: Bake in Batches

Preheat oven to 425°F (218°C). Stack two baking sheets together and line the top one with parchment paper to prevent the bottoms from overbaking.

Place 4 cookies per tray. Sprinkle each dough ball with flaky sea salt and bake for 9–11 minutes, until the edges are golden but the centers are still soft and gooey.

Step 8: Cool & Repeat

Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. For the next batch, chill the hot tray in the freezer and repeat the baking process with fresh parchment and another cold sheet on top of the base.

Storage Instructions

Room Temperature:
Store cooled cookies in an airtight container for up to 4 days. Use parchment between layers if stacking.

To Freeze Cookie Dough:
Flash-freeze portioned dough balls for 1 hour, then transfer to a freezer bag. Freeze up to 3 months. Thaw in the fridge before baking as directed.

To Freeze Baked Cookies:
Freeze cooled cookies in a single layer for 30 minutes. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 15 seconds to enjoy warm.

Recipe Tips

  • Cold butter is key. It ensures the cookies bake up thick and sturdy.
  • Don’t skip the chill time. It helps deepen the flavor and improve texture.
  • For extra peanut butter flavor, swap half the M&Ms for Reese’s Pieces.
  • Double-stacking your pans ensures even baking and prevents over-browned bottoms.

Nutrition (per 6 oz cookie)

Calories: 781 | Carbs: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g
Sugar: 39g | Fiber: 6g | Sodium: 386mg | Calcium: 142mg | Iron:6mg

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