Levain Bakery-Style S’mores Cookies bring the joy of campfire treats right to your kitchen. These delicious cookies combine the flavors of chocolate, graham crackers, and marshmallows, making them a perfect dessert for any occasion. With their soft, gooey centers and crispy edges, they capture the essence of a classic s’mores experience.
Why Make This Recipe
You should make these cookies because they are not only delightful but also easy to prepare. With ingredients you likely already have at home, this recipe is a fun way to indulge your sweet tooth. Plus, they are great for sharing with friends and family, making any gathering feel special!
How to Make Levain Bakery-Style S’mores Cookies
Follow these steps to create your own tasty Levain Bakery-Style S’mores Cookies.
Ingredients
- 1 cup COLD unsalted butter, cut into cubes
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour
- 1/2 cup graham cracker crumbs
- 1 1/4 cups all-purpose flour
- 2 cups semi-sweet or milk chocolate chips
- 1 cup miniature marshmallows
- 1 cup roughly chopped graham crackers
Directions
- Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer, cream together the cold butter, brown sugar, and granulated sugar on low speed for 30 seconds. Increase the speed to medium and beat for another 30 seconds, then to high speed for another 30 seconds until creamy and smooth.
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
- On low speed, add the cornstarch, baking soda, salt, graham cracker crumbs, cake flour, and all-purpose flour. Mix until a soft dough forms.
- Gently stir in the chocolate chips, miniature marshmallows, and chopped graham cracker pieces. Cover the dough and refrigerate for 30 minutes.
- Use a digital kitchen scale to measure out 6-ounce portions of dough. Form each portion into a tall, roughly-shaped ball and place no more than 4 dough balls on the baking sheet, spaced about 3 inches apart.
- Bake for 8-12 minutes until set and dry on the outside, with the center slightly gooey.
- Let cool on the baking sheet for at least 30 minutes before serving.
How to Serve Levain Bakery-Style S’mores Cookies
Serve these cookies warm or at room temperature. They are perfect on their own or with a glass of milk. You can also serve them with a scoop of vanilla ice cream for an extra special treat!
How to Store Levain Bakery-Style S’mores Cookies
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough for later use. Just shape the dough into balls, freeze them, and then bake directly from the freezer—adding a couple of extra minutes to the baking time.
Tips to Make Levain Bakery-Style S’mores Cookies
- Make sure your butter is cold to achieve the right cookie texture.
- Don’t skip refrigerating the dough; it helps the flavors meld and prevents the cookies from spreading too much.
- Feel free to adjust the amount of chocolate chips and marshmallows to your liking.
Variation
Try adding different types of chocolate, like white chocolate chips or caramel bits, for a unique twist on the classic recipe.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but consider reducing the added salt in the recipe.
2. Can I make these cookies smaller?
Absolutely! Just adjust the baking time accordingly.
3. Is it necessary to refrigerate the dough?
Refrigerating the dough helps the cookies maintain their shape and enhances the flavors. It’s highly recommended!
Levain Bakery-Style S’mores Cookies
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: None
Description
Delicious cookies combining the flavors of chocolate, graham crackers, and marshmallows, perfect for dessert.
Ingredients
- 1 cup COLD unsalted butter, cut into cubes
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour
- 1/2 cup graham cracker crumbs
- 1 1/4 cups all-purpose flour
- 2 cups semi-sweet or milk chocolate chips
- 1 cup miniature marshmallows
- 1 cup roughly chopped graham crackers
Instructions
- Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer, cream together the cold butter, brown sugar, and granulated sugar on low speed for 30 seconds. Increase the speed to medium and beat for another 30 seconds, then to high speed for another 30 seconds until creamy and smooth.
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
- On low speed, add the cornstarch, baking soda, salt, graham cracker crumbs, cake flour, and all-purpose flour. Mix until a soft dough forms.
- Gently stir in the chocolate chips, miniature marshmallows, and chopped graham cracker pieces. Cover the dough and refrigerate for 30 minutes.
- Use a digital kitchen scale to measure out 6-ounce portions of dough. Form each portion into a tall, roughly-shaped ball and place no more than 4 dough balls on the baking sheet, spaced about 3 inches apart.
- Bake for 8-12 minutes until set and dry on the outside, with the center slightly gooey.
- Let cool on the baking sheet for at least 30 minutes before serving.
Notes
Make sure your butter is cold to achieve the right cookie texture. Don’t skip refrigerating the dough; it helps the flavors meld and prevents the cookies from spreading too much.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, dessert, s'mores, Levain Bakery, chocolate