Get ready for Levain-style s’mores cookies! These cookies are huge, chewy, and filled with gooey goodness. They’re inspired by your favorite cookies from NYC, but with a cookies ‘n creme twist that takes them to the next level.
Levain Style Cookies N Creme Cookies
- 1 1/4 cups cake flour
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (chilled and cubed)
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 5 ounces Oreos (about 12 Oreos, chopped)
- 3 ounces Hershey’s Cookies ‘n Creme Chocolate (chopped)
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
- Preheat your oven to 415°F.
- In a large bowl, whisk together cake flour, all-purpose flour, baking powder, baking soda, and salt.
- In a mixing bowl, beat together unsalted butter, brown sugar, and white sugar until light and fluffy (about 3 minutes). Then add the whole eggs, egg yolk, and vanilla extract and beat until incorporated.
- Add the dry ingredients to the wet and mix until just combined. Avoid overmixing!
- Mix in the Oreos, white chocolate chips, and milk chocolate chips.
- Weigh out 5 ounces of dough and place 4 cookies on a large parchment-lined baking sheet.
- Bake for 10 to 11 minutes until the tops are golden. Repeat with the remaining dough.
- Allow the cookies to rest for 15 minutes on the baking sheet.
- Enjoy your delicious Levain-style s’mores cookies!
- Make sure your butter is well chilled. If it’s not cold enough, the cookies might spread too much.
- If you don’t have cake flour, you can make it at home by mixing all-purpose flour with cornstarch.
