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Levain Bakery-Style S’mores Cookies

June 25, 2021 by thedomesticrebel | 24 Comments

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author holding a split open s'mores cookie against a white background

These Levain Bakery-Style S’mores Cookies are made in the style of the famed NYC bakery but done up with an original s’mores flavor that’s perfect for summertime! You’ll love the combination of gooey marshmallows, melty chocolate chips and crushed graham crackers!

You don’t have to have traveled to Manhattan and eaten at the famed Levain Bakery to have probably heard of or seen the monster cookies they put out daily. Lines are usually wrapped around the block to score one of their four flavors, but nothing beats a warm cookie and then walking through Central Park! However, save the airfare money and make them at home! I have recipes for Levain’s Chocolate Chip Walnut, Chocolate Chocolate Chip, Chocolate Peanut Butter Chip, and Oatmeal Raisin PLUS three Levain-Inspired Cookies I created: Funfetti Cake Batter, Red Velvet, and Ultimate Peanut Butter. These S’mores Cookies are another one I have dreamed up that Levain doesn’t carry, but that are done in the signature Levain “style” we all love (or that you’ll come to love if this is your first foray with them!)

a cut open gooey s'mores cookie stacked with marshmallows and chocolate chipsLevain Bakery is known for their huge 6-ounce-apiece cookies in four signature flavors with craggly exteriors and gooey, underbaked centers. You can get them shipped to you for a pricey fee, and apparently now they have frozen versions which I hear are less than stellar for some reason. Or just try my versions!

a s'mores cookie on a black wire rack with marshmallows and chocolate chipsThere are a few key components to making these cookies successful, and those components are:

  • Cornstarch: Cornstarch is my number one favorite secret cookie ingredient for a light and tender cookie texture. Time after time, it yields soft cookies!
  • Cake Flour: Cake flour is Levain’s secret weapon for creating large cookies with a surprisingly tender crumb. If all all-purpose flour were to be used in cookies this size and density, they would taste scone-like and too dense. The addition of cake flour lightens things up a bit.
  • Extra mix-ins: There are a LOT of mix-ins in these recipes because not only do the mix-ins impart flavor, but they help maintain the structure and integrity of the cookie shape and helps discourage too much spreading.
  • Brief chill-time: These cookies need to chill about 30 minutes in the fridge for optimal results. We’ll only bake one sheet of cookies at a time, so while that sheet bakes, keep the remaining cookie dough refrigerated. This keeps the dough cool enough to discourage too much spreading.

a closeup slice of a s'mores cookie on a black rack

And for perfect bakery-style results, follow these tips:

  • Shape: I like to shape my cookies very rough and loose. We’re so used to tight, smooth and compacted balls of cookie dough using cookie dough scoops, but these are going to be rougher, with a craggy exterior and a looser pack which gives them that texture. For accuracy, I recommend a digital cooking scale for measuring out exactly 6 ounces of dough.
  • Size: These cookies are monstrous, so I recommend only baking 4 cookies on one baking sheet at a time, staggering them on the baking sheet so they’re about 3 or more inches apart from one another. This helps so that when they bake and inevitably spread a little, they won’t form into one giant cookie and it helps keep baking consistent.
  • Do not over-bake!: These cookies will have a drier, duller exterior finish with a gooey, underbaked center and the key to achieving this is to not over-bake! Everyone’s oven varies in heat levels and baking times, but this should take anywhere from 8-12 minutes. Mine took around 11 minutes for these particular cookies. Remember, we’re only going to bake one baking sheet at a time for utmost accuracy and consistency. And also keep in mind that once removed from the oven, the cookies will continue to finish cooking as they set and cool. If you’re unsure, a good tip is to bake off one cookie in the center of a cookie sheet and experiment with timing that way.
  • One at a time: We’re only baking one sheet at a time in the center rack of the oven.

a four-high stack of s'mores cookies on a black wire rack

Gooey, thick, chewy and packed with yummy s’mores goodness, you’re going to love these S’mores Cookies!

author holding a split open s'mores cookie

author holding a split open s'mores deep dish cookie on a white background
Print Recipe
4.80 from 10 votes

Levain Bakery-Style S'mores Cookies

These Levain Bakery-Style S'mores Cookies are incredible! Reminiscent of the cookies made at the famed NYC bakery, they are supremely thick and gooey with underbaked centers and a fun s'mores flavor!
Prep Time35 minutes mins
Cook Time12 minutes mins
Total Time47 minutes mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 9 cookies

Equipment

  • 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

  • Preheat oven to 410° degrees F. Line 1 baking sheet with parchment paper or a silicone liner and set aside.
  • In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase speed to high power and beat for a final 30 seconds or until creamy and smooth. Add in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, graham cracker crumbs, cake flour and all-purpose flour and mix on low speed until a soft dough comes together. Lastly, gently stir in the chocolate chips, miniature marshmallows and graham cracker pieces. Cover and refrigerate dough for 30 minutes to chill. This is mandatory.
  • Using a digital cooking scale for accuracy, measure out a 6 ounce portion of cookie dough and form it into a tall, roughly shaped ball - not a compact, tightly rolled one like we're used to. Stagger 4 cookie dough balls 3" apart on the baking sheet - no more than 4 dough balls per baking sheet. We're only baking one sheet at a time, so refrigerate any remaining dough.
  • Bake the cookies in the center rack of the oven for 8-12 minutes or until the cookies appear set and look dry and dull on the outside. You can always bake off one cookie to test to gauge how long your oven will take as everyone's ovens differ in time and temperature. Your cookies should be slightly gooey and underbaked in the center. Remember, do NOT over-bake! The cookies will continue to set up some as they cool. Cool the cookies on the baking sheets to set, at LEAST 30 minutes before serving as cookies are quite delicate while hot.

Notes

Because we're working with marshmallows, some melting is going to happen when the marshmallows seep out of the cookie dough and melt on the pan. Chilling the dough helps chill the marshmallows too, which slows down their melting process some. 

closeup of the author holding a split open s'mores cookieMy fave part about these cookies? The gooey, slightly melted/caramelized marshmallow parts *drools*. SO GOOD.

levain bakery-style s'mores cookies photo collage

Have a super sweet weekend!

xo, Hayley

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Comments

  1. Albertina says

    June 27, 2021 at 11:27 pm

    5 stars
    These were very easy to make and very good in taste! I changed nothing this recipe and it was amazing. Thank you for sharing this recipe. I definitely plan to make it again!

    Reply
    • thedomesticrebel says

      June 30, 2021 at 7:09 pm

      Albertina, I am so glad you loved the cookies!

      Reply
  2. Dee says

    June 30, 2021 at 7:17 pm

    5 stars
    Made these cookies today and they are phenomenal! I’m at a high altitude (about 5280) and I find sometimes this messes with what temp and time I need to bake things at… but i followed the recipe anyways and ended up using the full 12 min and the cookies came out perfect. The hardest part of the recipe is waiting for the cookies to cool on the sheet!

    I also used “fine pastry flour” instead of “cake flour” because I couldn’t find it and while I don’t actually know the difference between the two, the final outcome was still a delicious texture and taste. Thanks for the recipe!

    Reply
  3. Susan Lowry-Nix says

    July 17, 2021 at 9:56 am

    Trying this today but will be converting to grams. Why would you recommend a digital scale and then not have the gram equivalent for your recipe?? Doesn’t make sense! Hope they turn out!

    Reply
  4. Reese says

    July 19, 2021 at 9:49 pm

    5 stars
    This is the first time I’ve ever left a comment for a recipe I’ve tried. These cookies are THE BOMB! SO GOOD! I honestly have to resist scarfing down all the cookies when I take them out of the oven. My fave part of the cookie is the gooey texture of the melted marshmallows. I highly recommend this recipe. My boyfriend isn’t a huge dessert fan but he really enjoyed these cookies. And they’re not that sweet either! Thanks so much for creating and sharing this recipe, Hayley

    I also recommend her other recipe for Levain’s Chocolate Chip Walnut cookie!!

    Reply
  5. Karen says

    September 27, 2021 at 7:11 pm

    5 stars
    These are so great! The melted marshmallows make it taste almost caramel-ey. Delish!

    Reply
  6. Alexandra Robertson says

    October 7, 2021 at 3:40 pm

    How long do these stay fresh for?

    Reply
  7. Jennifer says

    October 20, 2021 at 2:43 pm

    5 stars
    THESE ARE MY FAVOURITE COOKIE. I use to buy a similar one at our local bakery and so happy to find something I can bake at home and enjoy. I’ve omitted the graham cracker (because I didn’t have any on hand ) and replaced with cornflakes and they came out amazing!

    Reply
  8. Emily says

    October 28, 2021 at 5:05 pm

    Hi, Hayley. I have made nearly every one of your Levain Style cookies, and they have all worked out great…but for some reason these went really flat for me. Any idea where I went wrong? My only guess is that the 30-minute chill time wasn’t enough for mine, or that the chopped graham crackers I added in got crumbled up too much. I was so hopeful for this recipe. Your photos looked so good!

    Reply
    • thedomesticrebel says

      October 31, 2021 at 7:21 pm

      Hi Emily, these ones tend to get a little flatter because of the marshmallows! These cookies in general are formulated with a specific amount of mix-ins, but since the marshmallows melt, the structure of the cookie tends to change when baking since the mix-in amount is what helps provide structure for the cookie. Hope this helps! It’s not your fault.

      Reply
      • Elyse Goeckner says

        February 22, 2023 at 8:33 pm

        I had this same exact problem! Mine look nothing like your pictures ☹️ you can definitely tell it’s the marshmallow because the flattened part is nice and toasted. Is there any way to help this?

        Reply
      • ANGELA MEINDL says

        August 29, 2023 at 1:24 pm

        Could freezing the marshmallows help them keep their form and allow for a taller cookie?

        Reply
        • thedomesticrebel says

          August 31, 2023 at 7:08 am

          Hi Angela, actually, that may be a good tip! You could try flash-freezing some of the marshmallows for about maybe 30-45 minutes and then add them to the dough.

          Reply
  9. sheila ronsen says

    November 19, 2021 at 11:20 am

    Can you tell me how many days I can make these in advance?

    Reply
    • thedomesticrebel says

      November 21, 2021 at 5:42 pm

      Hi Sheila, I would say 3 days in advance or so if stored at room temperature airtight.

      Reply
  10. Reinette says

    July 22, 2022 at 9:01 pm

    5 stars
    How long can I store the cookie dough in the freezer

    Reply
    • thedomesticrebel says

      July 31, 2022 at 6:03 pm

      I would say up to 6 months!

      Reply
  11. Lauren says

    March 21, 2023 at 12:25 pm

    If I freeze the dough, what should I do with baking time/temp when I’m ready. Can I bake from frozen or do they need to defrost a bit? They look so good!

    Reply
    • thedomesticrebel says

      March 21, 2023 at 6:48 pm

      Hi Lauren, I can’t say with 100% certainty since I have not frozen the dough, but I would freeze the dough into balls first since that would be easier, and then bake the dough balls from frozen. I would add some cooking time, maybe 2-3 minutes. My best recommendation is to test bake ONE cookie and see rather than bake the whole batch and experiment with all the cookies at once.

      Reply
  12. Lauren says

    April 2, 2023 at 7:38 am

    5 stars
    These came out absolutely incredible for me. I froze the dough balls and then baked them at 195 Celsius for 16 minutes. I am going to have to try all your levain style cookies now- but oh my god, these are amazing.

    Reply
    • thedomesticrebel says

      April 2, 2023 at 10:49 am

      Lauren, thanks so much for your review! I’m glad they turned out wonderful for you and you enjoyed them!

      Reply
  13. bakingdancer says

    June 28, 2023 at 6:07 pm

    5 stars
    I’ve made many variations of Levain Bakery cookies. This one deserves hundreds of 5 stars. It may be the best variation I’ve made. Definitely worth trying.

    Reply
  14. Margo says

    July 6, 2023 at 2:03 pm

    5 stars
    Yum! Just made these and they came out great.For anyone without cake flour and only all purpose-I didn’t have any cake flour so I replaced it by using one cup of AP flour, removing 2T and adding to it 2T of cornstarch. Worked out great! I read all the comments and decided to cook a little lower and longer hoping they wouldn’t flatten. They came out just like the picture. I baked at 375f for 18 min. Thanks for the great recipe!

    Reply
  15. Susan says

    August 20, 2023 at 12:32 pm

    3 stars
    Just made these cookies. Like others reported mine came out flat. I used a spatula to “re-form the cookies but they still looked very sad. I followed the recipe as written and after reading some comments. I don’t think I will try theses again.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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