Levain Bakery-Style Smores Cookies
These thick and gooey Smores cookies are inspired by Levain Bakerys signature styledeliciously underbaked in the center with the perfect smores twist! Think chocolate chips, graham crackers, and melty marshmallows in every bite.
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 9 large cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients:
1 cup COLD unsalted butter, cut into cubes 杻
1 cup light brown sugar
1/2 cup granulated white sugar
2 large eggs 讀
2 tsp vanilla extract
1 tsp cornstarch
1 tsp baking soda 蓼
1/2 tsp salt 蓼
1 cup cake flour
1/2 cup graham cracker crumbs
1 cups all-purpose flour
2 cups semi-sweet or milk chocolate chips
1 cup miniature marshmallows
1 cup roughly chopped graham crackers
Instructions:
1 Preheat the Oven:
Preheat your oven to 410F 210C. Line a baking sheet with parchment paper or a silicone mat.
2 Make the Cookie Dough:
In the bowl of a stand mixer fitted with a paddle attachment, 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 an additional 30 seconds until creamy and smooth.
Add in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
3 Add Dry Ingredients:
On low speed, add the cornstarch, baking soda, salt, graham cracker crumbs, cake flour, and all-purpose flour. Mix until a soft dough forms.
4 Mix in the Smores Goodies:
Gently stir in the chocolate chips, miniature marshmallows, and chopped graham cracker pieces. Cover the dough and refrigerate for 30 minutes. This chilling step is essential to achieve the perfect texture.
5 Form the Cookies:
Use a digital kitchen scale to measure out 6-ounce portions of dough. Form each portion into a tall, roughly-shaped ballavoid rolling it too tightly. Place no more than 4 dough balls on the baking sheet, spaced about 3 inches apart.
6 Bake the Cookies:
Bake in the center rack of the oven for 8-12 minutes, or until the cookies appear set and dry on the outside. The center should remain slightly gooey and underbakeddo not over-bake!
7 Cool the Cookies:
Let the cookies cool on the baking sheet for at least 30 minutes before serving, as they will be delicate when hot. The cookies will continue to firm up as they cool.
Tips:
For an authentic Levain experience, your cookies should be thick and slightly gooey in the center, so keep an eye on the baking time!
Chill any remaining dough between batches to maintain consistency.
Letting the cookies cool for the full 30 minutes ensures they keep their structure and gooey texture.
Enjoy these Levain Bakery-Style Smores Cookies for a warm, melty smores experience without the campfire!
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