Description
Thick, crispy and chewy S'mores cookies with a graham cracker base topped with giant toasted marshmallows and melted chocolate drizzle
Ingredients
- 12 tbsp unsalted butter, room temperature (170g)
- 1/3 cup granulated sugar (67g)
- 2/3 cup light brown sugar, packed (133g)
- 1 large egg
- 1 egg yolk
- 1 1/2 tsp vanilla
- 1/2 cup crushed graham crackers (50g)
- 1 3/4 cups all purpose flour (227g)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips or chopped chocolate (80g)
- 1/2 cup mini marshmallows (40g)
- 5 giant marshmallows
- 50g dark chocolate to drizzle on top
Instructions
- Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way
- Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms
- Add the crushed graham crackers and whisk until just combined
- Now sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough in 2 additions, and use a rubber spatula to gently fold until the flour is almost mixed into the dough
- Add the dark chocolate chips and mini marshmallows, and continue folding until no more streaks of flour remain and the add ins are evenly dispersed. Don't overmix
- The cookie dough should be soft and easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes until it becomes easier to shape with your hands
- Divide the cookie dough into 5 portions, each should be ~5.5oz in weight. Working one piece at a time, gently shape into a ball, then lightly flatten so they form a 2.5-3" disc. Repeat with all portions
- Place the cookie dough balls on a plate/tray and refrigerate overnight (minimum 6 hours, overnight recommended)
- When you're ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large light colored baking sheet with parchment paper
- Place the chilled cookie dough balls on the baking sheet, keeping at least 3" between each
- Transfer to the oven and bake at 375F for 8 minutes, then drop the temperature to 350F and bake for another 7 minutes.
- Remove the tray from the oven, and use the back of a measuring spoon to press down the middles of the cookies and create a pocket / indent. Place one giant marshmallow into the pocket on each cookie, and quickly return the cookie tray to the oven. Try to do this step as quickly as you can so the cookies remain hot
- Bake for another 2-4 minutes until the cookies are golden, look set on the edges but still soft in the middle, and the marshmallows on top have started to get a light golden color on them
- Remove the cookies from the oven, and let them cool at room temperature for 20 minutes
- In the meanwhile, melt the 50g dark chocolate in the microwave in 20 second increments, stirring in between. Transfer it to a piping bag and snip a small hole at the tip
- Once the cookies have rested, take a blowtorch and quickly torch the marshmallows so they become warm and toasted. Then drizzle the chocolate on top of the cookies generously
- Serve warm and enjoy!
Notes
- Make ahead & storage: These cookies are best eaten fresh and warm so the chocolate and marshmallow are melted. If you end up with leftovers, keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days, and reheat in the oven at 350F until they're warm again
- Freezing: I recommend just freezing the cookie dough balls (for up to 3 months), and baking cookies fresh whenever you want them. You can bake directly from frozen, but add 3-4 minutes of baking time after reducing the temperature to 350F (so 8 minutes at 375F followed by 10-11 minutes at 350F before you add marshmallows)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American