• Lulu Perez

S'mores Cookies

Updated: Sep 9, 2020

The best part about camping is to sit around a campfire at night with friends or family and roast marshmallows for a tasty treat! So, I decided to combine my chocolate chip recipe to classic ingredients in s'mores to make this decadent dessert. Something about a gooey marshmallow with chocolate on a crunchy graham cracker crust is just very satisfying. In my recipe, I added a little crushed graham crackers and mini marshmallows. It just adds another dimension in your typical chocolate chip cookie. The marshmallows give it that extra chew and caramelization from the sugars baked in the dough and a slight crunch from the graham cracker. Topping them off with the extra marshmallows, makes these treats just so inviting.


S’mores Cookies


Ingredients

  • 2 ½ cup all purpose flour

  • 1 ¼ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ½ sticks unsalted butter, room temperature

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 ½ tsp vanilla extract

  • 2 cups semi-sweet chocolate chips

  • 1 cup mini marshmallows plus ½ cup for toppings

  • Half package of graham crackers, crushed (about ¾ cup)


Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a bowl, mix the dry ingredients. This includes: flour, baking soda, baking powder, and salt. Set aside.

  3. Using a stand mixer with the attachment paddle, cream the butter, brown sugar and granulated sugar for about 3-5 minutes. Turn off the stand mixer, and add in the eggs and continue mixing again. After it is completely mixed through, add the vanilla extract and continue mixing until all the wet ingredients have mixed thoroughly.

  4. Add half of the flour mixture until it is mixed through, then add the rest of the mixture and continue until all the ingredients are thoroughly combined.

  5. Add in the chocolate chips, marshmallows and graham crackers. Mix until combined.

  6. Let the dough rest in the fridge for a couple hours.

  7. Using a medium size cookie, make one scoop plus a little more dough, to make them larger. *the size of the dough rolled up is slightly smaller than your palm.

  8. Bake for about 15 minutes for a gooey center chocolate chip cookie and brown edges.

  9. **Important step- take the cookies out at 10 minutes and top with 2 or 3 marshmallows, place them back in the oven to finish cooking for the remaining time.

  10. Let the cookies rest and transfer to a cooling rack. Repeat with the remaining dough.


Note: If you scoop out the dough to be smaller in size, cut down the cooking time in the oven for about 12 minutes.

In addition, you can use any kind of chocolate chips you’d like.

Garnish with crushed Graham cracker and flakey sea salt *optional







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