S’mores Cookies
IF THERE’S ONE THING TO KNOW ABOUT MEEEE, it’s that I am a S’MORES flavor stan! I love the combination of chocolate, marshmallow, and graham cookie; and there are a million ways to take that combo and make it shine! This recipe is all about transporting the warmth of a campfire to your kitchen. We make it happen by pulling the best elements of a s’more and combining it with the portability and absolute ease of a cookie.
NOTHING BEATS A S’MORE! There, I said it. But you know it’s true! When you take a fluffy, melted marshmallow and smother it on an ooey-gooey brick of decadent chocolate, and then place the duo on a delicate, barely-sweet graham cracker, you have one of life’s most potent and simple delights at your fingertips. I don’t know who came up with the idea to combine these three ingredients, but they need a RAISE, OKAY!!
The only problem with s’mores is that they’re not really an everyday kind of dessert. Unless you live in California and have your bonfire blasting every day, you can’t really access a true s’more all the time. And since I live in New Jersey, I had to get very creative when it came to making s’mores accessible for me and my family year-round. So this is my solution: s’mores cookies!
BUT… Not All S’Mores are Created Equal!
To get the absolute best results, you NEED to focus on quality ingredients. Especially with regard to your chocolate. The kind of chocolate you use in this recipe can take these cookies from delicious but forgettable to out-of-this-world sensational. Personally, I like to use Ghirardelli Baking Chocolate and Nestle Toll House Chocolate Chips in my S’mores recipe. This combination is perfect for a rich, decadent, and smooth taste.
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Major Keys For This Recipe:
Assembly is either your best friend or greatest enemy with this recipe. Because I keep the integrity of the s’more within the cookie, my recipe really captures the essence of the campfire favorite. But, that means you have to be precise with your assembly. Your ratios on your s’mores must be extremely accurate. One mistake and you can tank the look of your cookie! Luckily, you can count on it to taste incredible no matter how you assemble it.
Pro Tips:
Use Room temperature ingredients eggs/butter etc so they incorporate better
Refrigerating the dough helps to develop flavor and also create a thicker cookie. We recommend chilling for at least 1 hour.
Cornstarch helps to create a thicker cookie
Salt balances out the sweetness
These create thick chewy chocolate chip cookies. Crispy on the outsides, gooey on the inside.
S’mores Cookies
Makes about 7 4 oz cookies (large cookies)
What you will need:
1.5 sticks of SALTED Butter (unsalted will work but I always recommend salted.)
¾ cup of light brown sugar
¼ cup white granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 tsp baking soda
½ tsp salt
About 7 Whole Marshmallows
7 Squares of Graham Crackers
7 oz Semi-sweet Chocolate Bars (I recommend using Ghiradelli)
6 oz SemiSweet Chocolate Chips (I recommend using Nestle Toll House)
Sea Salt Flakes
Making The Cookies:
In a large bowl or a stand mixer, use the paddle attachment to beat your softened butter until smooth and creamy. The butter should look almost like frosting at this point.
Add in both your brown sugar and white granulated sugar to the beaten butter and mix them together until the color becomes lighter than the original yellow-golden color. Try shooting for a pale yellow.
Add in your large egg and vanilla extract, beating it into the mix until everything is well incorporated. Set this mix to the side.
In another bowl, whisk the dry ingredients together. That includes your flour, baking soda, salt and cornstarch.
Bring your wet mix back out. Gradually add the dry ingredients into that sugar mixture, stirring until well-combined. The batter should be thick. Make sure you Do NOT overmix. Just stir until all of the ingredients are fully incorporated and stop right there!!!!
Add in your Semi-Sweet chocolate chips to the mixture and gently stir until JUST combined. Once again, don’t overmix.
Using the graham crackers, marshmallow and chocolate bar create a smore. Layer a graham cracker, a piece of chocolate and then a whole marshmallow.
Using about a handful of the cookie dough, cover the smore until you can no longer see the marshmallow and chocolate. (its okay if the graham cracker shows through a bit)
Cover the portioned-out cookie dough with plastic wrap and place into the fridge for at least an hour. You can leave the mixture in the fridge for up to 48 hours.
When you’re ready to bake, remove the cookies from the fridge and preheat your oven to 350 degrees Fahrenheit.
Place the cookie dough portions on a lined cookie sheet with parchment paper. Make sure to leave enough space in between each cookie to allow for spreading while it bakes.
Bake for about 10-12 minutes (KEEP IN MIND THE SIZE OF YOUR COOKIE. In my recipe, we’re using 4 oz cookie dough balls) or until the cookies are lightly golden brown around the edges. They will look super soft and the marshmallows should be looking ooey-gooey. You might think that means they need more baking time. They DON’T! The cookies will harden a bit on the cool-down, leaving you with perfect consistency and texture if you take them out after just 10-12 minutes.
Carefully place a few more chocolate chips on top of the hot cookies. Sprinkle Sea salt flakes all across the cookies. Allow to cool for about 10 minutes on the cookie tray and then transfer to a cooling rack to fully cool! ENJOY! They taste best when warm :)
Store cookies in a container for up to 1 week at room temperature.