These Levain Bakery-Style S’mores Cookies capture the signature thick, craggy exterior and gooey center of the famed New York bakery, updated with classic s’mores flavors. Packed with melty chocolate, toasted marshmallows and crunchy graham cracker, they make an irresistible summer treat.
Levain Bakery’s cookies are famous for their large 6-ounce portions and underbaked centers. Rather than standing in line or paying for shipping, you can make a very similar indulgence at home. Over the years I’ve adapted several Levain-style recipes—everything from Chocolate Chip Walnut to Red Velvet—and these S’mores Cookies are a Levain-inspired original that stays true to the bakery’s texture while adding that campfire favorite.
There are a few key components that make these cookies succeed:
- Cornstarch: A small amount of cornstarch gives cookies a light, tender crumb and helps keep them soft.
- Cake flour: Using cake flour softens the texture and prevents an overly dense, scone-like result with these large cookies.
- Extra mix-ins: Generous mix-ins add flavor and help the dough hold its shape so the cookies don’t spread too thin while baking.
- Brief chill time: Chilling the dough for about 30 minutes keeps it firm so the cookies bake up tall with craggy edges. Only bake one sheet at a time, refrigerating the remaining dough between batches.
For the best bakery-style results, follow these tips:
- Shape: Form cookies loosely so they keep a rough, craggy exterior rather than being tightly compacted. For accuracy, weigh dough portions so each cookie is approximately 6 ounces.
- Size: These are large cookies—bake only four per sheet and space them at least 3 inches apart to avoid merging as they spread.
- Do not overbake: Aim for a dry, dull exterior while keeping the centers slightly underbaked and gooey. Baking time varies by oven; expect 8–12 minutes. The cookies will continue to set as they cool, so remove them when the edges look set but the middle is still soft.
- One sheet at a time: Bake in the center rack for the most even results, finishing each sheet before placing the next in the oven.
Gooey, thick, chewy and full of s’mores goodness, these cookies are a delightful hybrid of Levain-style texture and campfire flavor.
Print Recipe
Levain Bakery-Style S’mores Cookies
Equipment
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Digital kitchen scale, for accuracy
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
- 1¼ cups all-purpose flour
- 2 cups semi-sweet OR milk chocolate chips
- 1 cup miniature marshmallows
- 1 cup roughly chopped graham crackers
Instructions
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Preheat oven to 410° F. Line one baking sheet with parchment paper or a silicone liner and set aside.
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In a stand mixer with the paddle attachment, cream the cold cubed butter with the brown sugar and granulated sugar on low for 30 seconds. Increase to medium for 30 seconds, then high for 30 seconds until smooth. Add eggs one at a time, then vanilla. Mix in cornstarch, baking soda, salt, graham cracker crumbs, cake flour and all-purpose flour on low until a soft dough forms. Fold in chocolate chips, miniature marshmallows and chopped graham crackers. Cover and refrigerate the dough for 30 minutes.
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Using a digital scale, portion 6-ounce balls of dough and form into tall, loosely packed rounds rather than compact balls. Place up to four dough balls on the prepared baking sheet, spaced about 3 inches apart. Keep remaining dough refrigerated and only bake one sheet at a time.
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Bake on the center rack for 8–12 minutes, until the exterior looks dry and dull but the centers remain slightly gooey. Ovens vary, so consider testing with a single cookie to gauge timing. Let cookies cool on the baking sheet at least 30 minutes before serving, as they are delicate when hot.
Notes
My favorite part is the slightly caramelized, gooey marshmallow pockets—utterly delicious.
Have a super sweet weekend!
xo, Hayley