Snickers Cookies, Levain Bakery Style

Give in to an ooey gooey confectionary craving with our Snickers Cookies (Levain Bakery Style) recipe. We took it over the top with these delightful (and quite large) cookies, by using a copycat Levain Bakery recipe as a starter. If you’ve indulged in the infamous New York-based gooey cookie, you understand the appeal.

What is Levain Bakery?

Levain Bakery started in 1995 on New York’s Upper West Side, a project of Constance MacDonald and Pamela Weekes. They developed their signature cookie while training for an Ironman Triathlon, knowing they needed an immense amount of calories. Their gigantic 6oz gooey chocolate chip cookie came out of that need, and it served the purpose deliciously. (Let’s hope they didn’t run the Ironman right after eating that cookie, for their sake…) Since then, it’s gone on to spawn many copycats, including this Snickers cookie, which you can make if you’re not lucky enough to live in New York.  Just to note, the candy bars make this a very gooey cookie. You can cut back to 22 bars (approx. 3 cups) if you would like something a bit more crisp. 

Snickers Cookies, Levain Bakery Style

---

• Author: Star Laliberte

Print Recipe

Description

A copycat recipe for one of New York’s most iconic cookies!

---

Ingredients

Scale 1x2x3x

• 1 cup cubed cold Butter
• 1 cup Brown sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
  
• 1 tsp Cornstarch
  
• 3/4 tsp Baking soda
• 3/4 tsp Salt
• 30 Fun-sized Snickers bars frozen and coarsely chopped (approx. 4 cups) 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 410 degrees.
2. Using the paddle attachment of your electric mixer, cream together the cold butter cubes until fluffy (approx. 4-5 minutes)
3. Once the butter and sugar are well incorporated, add the eggs one at a time to incorporate.
4. In a separate bowl, combine the flours, cornstarch, baking soda, and salt.
5. Slowly mix in the dry ingredients into the butter/sugar until incorporated. Do not over mix.
6. Mix in the Snickers.
7. Divide the dough into 8 equal balls. Bake 4 balls at a time on a large cookie sheet for 10-12 minutes.
8. Let them rest for a about 10 minutes to set.

Recipe by Star Laliberte
Platter by Steelite
Styling and Photography by Keith Recker

Subscribe to TABLE Magazine‘s print edition.