Pin These Levain-Style S'mores Cookies are everything I love about campfire treats packed into the thickest, most indulgent cookie form. If you crave gooey marshmallows, melty chocolate, and the crunch of graham crackers all wrapped up in a bakery-style cookie, this recipe is your shortcut to dessert bliss.
I first made these on a rainy Saturday when we missed our annual camping trip. Squishing the dough together and pressing in extra chocolate at the end turned into a family tradition I now look forward to every summer.
Ingredients
- All-purpose flour: creates the signature chewy but hearty texture so pick a fresh bag for best results
- Graham cracker crumbs: fold that toasty flavor throughout and you can crush whole crackers for better taste
- Baking soda and baking powder: lift the dough without over spreading so double check they are both in-date
- Fine sea salt: makes the chocolate pop and balances all the sweetness
- Unsalted butter cold and cubed: helps keep the cookies thick so use the best quality butter you can afford
- Light brown sugar: adds moisture and a deeper caramel taste packed for accuracy
- Granulated sugar: gives the cookies crisp edges and a lighter crumb
- Large eggs cold: help achieve that bakery-style fluffy texture so avoid using room temperature eggs here
- Pure vanilla extract: rounds out all the flavors so real extract is better than imitation
- Semi-sweet chocolate chips or chunks: give big pools of melted chocolate using a chopped high-quality bar elevates the final cookie
- Mini marshmallows: melt into gooey pockets plus extra on top adds a toasty look and taste after baking
- Coarsely chopped graham crackers: bring extra crunch each bite benefits from big visible pieces
- Milk chocolate bars broken up for topping: supply that classic Hershey's s'mores hit so go for a creamy well-loved brand
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and line two baking sheets with parchment paper for easy clean up. High heat helps create cookie thickness and golden edges without overbaking the centers.
- Mix the Dry Ingredients:
- In a medium bowl thoroughly whisk the flour graham cracker crumbs baking soda baking powder and salt together. Whisking ensures even distribution so every cookie rises and bakes the same way.
- Cream the Butter and Sugars:
- Add the cold cubed butter to a large mixing bowl along with brown sugar and granulated sugar. Beat with a stand or hand mixer on medium for about 3 minutes until light and creamy. The cold butter prevents the cookies from spreading too much in the hot oven.
- Add Eggs and Vanilla:
- Crack in one cold egg at a time mixing well after each addition before adding the vanilla extract. The dough may look a bit thicker than usual but that's what gives these cookies their signature bite.
- Combine with Dry Ingredients:
- Add the dry mixture to the wet in two additions mixing on low only until just combined. Overmixing toughens up the cookies so stop as soon as the last streaks of flour disappear.
- Fold in Mix-Ins:
- Gently fold in your chocolate chips mini marshmallows and chopped graham crackers using a spatula pressing to keep the marshmallows evenly distributed. If you love gooey bursts add a handful more marshmallows now.
- Shape and Top the Dough:
- Divide the dough into 12 even balls about four ounces each shaping them so they are tall and rustic rather than flat. Press extra mini marshmallows and milk chocolate bar pieces on top so they toast and melt in the oven.
- Arrange on Baking Sheets:
- Set the dough balls at least three inches apart on your baking sheets to give them room to puff up without merging. Their height will help the insides cook through while staying gooey.
- Bake to Perfection:
- Bake in the top third of the oven for ten to twelve minutes until edges turn golden but centers look just underbaked. This underbaking step is key for the classic gooey Levain-style center.
- Cool and Serve Warm:
- Cool cookies on the trays for ten minutes so they set before carefully moving to a wire rack. Serve slightly warm so the marshmallows and chocolate are still soft and melty.
Pin My favorite ingredient is the chunked milk chocolate bar for topping because it melts into wide creamy lava-like puddles right on top. The first time we made these my daughter covered every cookie with an extra layer of marshmallows and declared them the best cookies ever baked in our kitchen.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to three days. Slide a slice of sandwich bread in the container to keep cookies extra soft if desired. For longer storage place cookies in a sealed freezer bag and freeze for up to two months then warm gently in the oven to restore the gooey texture.
Ingredient Substitutions
Feel free to use dark or bittersweet chocolate instead of semi-sweet for a richer taste. Dairy-free butter and vegan marshmallows work well for a plant-based version though the dough is a little softer. If graham crackers are unavailable digestive biscuits or vanilla wafers yield a similar flavor.
Serving Suggestions
Stack these cookies tall on a dessert platter and serve with ice-cold milk or hot cocoa for an authentic after-camping treat. They make the best ice cream sandwiches with a scoop of vanilla or toasted marshmallow gelato in the middle. Or tuck them into lunchboxes as a playful surprise for kids and grownups alike.
Cultural and Historical Context
Levain Bakery in New York inspired a wave of thick cookie lovers across America with their outrageously tall creations. S'mores themselves are a classic American treat rooted in campfire tradition with recipes dating back to the 1920s. This cookie merges both traditions capturing all the nostalgia in a single bite.
Seasonal Adaptations
Swirl crushed peppermint candies into the dough for a holiday version Add chopped pecans or walnuts for a fall twist and extra crunch Dot tops with pastel marshmallows in spring for a colorful Easter batch
Success Stories
Several of my friends tried this recipe for a block party and one neighbor called them a show-stopper everyone wanted the recipe. Another family made them as a rainy-day baking project and said the aroma alone brought everyone running to the kitchen. They are always a hit whether fresh out of the oven or packed up for a weekend getaway.
Freezer Meal Conversion
You can form the dough into balls and freeze them unbaked in a single layer then transfer to a zip bag. To bake later place frozen dough balls directly onto a lined tray and add two extra minutes to the bake time. Warm cookies on demand is such a win when a chocolate craving hits.
Pin Bake a batch for your next cozy night in and enjoy every indulgent gooey bite. S'mores cookies bring the joy of summer to your kitchen year-round.
Recipe Questions
- → How do I get gooey centers in these cookies?
Underbake slightly so centers set as they cool. Serve warm for optimal gooeyness.
- → Can I use different types of chocolate?
Yes, swap milk chocolate for dark or semi-sweet chips based on your flavor preference.
- → Do I need to chill the dough before baking?
It's not required, but chilling can help control spread and intensify flavors.
- → What's the best way to store these cookies?
Store in an airtight container at room temperature for up to three days.
- → Are these cookies suitable for vegetarians?
Yes, these cookies are vegetarian-friendly as written.
- → Can I make smaller cookies for sharing?
Absolutely! Reduce baking time when portioning dough into smaller sizes.