S'mores Cookies
Enjoy that classic s'mores flavor of graham crackers, chocolate, and marshmallows anytime - no campfire required. They’re gooey, chocolatey, and impossible to resist! The best part? We need cold butter and eggs for this recipe so there's no need to take them out ahead of time. 😉On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/smores-cookies/
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Ingredients
For the Cookie Dough
- 190g (¾ cup + 1½ tablespoons) unsalted butter cold, straight from the fridge
- 150g (¾ cup) light brown sugar
- 90g (½ cup less 1 tablespoon) granulated white sugar
- 180g dark or semi-sweet chocolate chunks roughly chop your favorite chocolate bar or you can also use chocolate chips
- 320g (2½ cups) all-purpose flour/ plain flour if measuring by cup use the spoon-and-level method
- 10g (2 teaspoons) cornstarch/ cornflour
- 25g (¼ cup) unsweetened natural cocoa powder
- 5g (1½ teaspoon) baking powder
- (1 teaspoon) fine sea salt
- 100g (2 large eggs) eggs weight is without shell, cold from fridge
For the S'mores Topping
- 40g (¼ cup) crushed graham crackers
- 15pcs marshmallows
Instructions
- In a stand mixer fitted with a paddle attachment (or an electric hand mixer), add the butter and mix on medium-low speed for 15 seconds until the butter begins to break up.190g (¾ cup + 1½ tablespoons) unsalted butter
- Add white and brown sugar and mix for about 30 seconds until everything is roughly mixed. Scrape the butter from the sides of the bowl.150g (¾ cup) light brown sugar, 90g (½ cup less 1 tablespoon) granulated white sugar
- Add the chocolate chunks and mix for 20 seconds until everything is just combined. Make sure you don't mix for too long - it's fine if it's still a little unmixed.180g dark or semi-sweet chocolate chunks
- Combine the flour, cornstarch, cocoa powder, baking powder and salt in a separate bowl. Gently mix with a whisk. Add the dry ingredients to the butter mixture until everything is just combined and resembles a course sand. Scrape down the base and sides of the bowl.320g (2½ cups) all-purpose flour/ plain flour, 10g (2 teaspoons) cornstarch/ cornflour, 25g (¼ cup) unsweetened natural cocoa powder, 5g (1½ teaspoon) baking powder, (1 teaspoon) fine sea salt
- Finally, add the eggs and mix briefly on medium-low speed until well combined, about 1-2 minutes.100g (2 large eggs) eggs
- Scoop 75g balls of dough with an ice cream scoop or using 3 tablespoons of dough and shape it into a disc. There should be enough to make 15 cookies.
- Press a marshmallow into the centre of each cookie and cover the edges of the marshmallow with a little dough. You want to make sure that it will be visible and bake nicely in the oven.15pcs marshmallows
- Place the dough balls in a container with a lid, leave to rest in the fridge for at least 3 hours- preferably overnight.
- Thirty minutes before you bake your cookies, preheat oven to 350F (177C). I like to put 6 on a baking sheet, so that they have plenty of room to spread and bake. Before baking, sprinkle each cookie with crushed graham crackers - be generous as this will later become crunchy bits that goes so well with the melty marshmallows!40g (¼ cup) crushed graham crackers
- Bake for 11 minutes then add another 1 minutes on BROIL to toast the marshmallows. When broiling please do not walk away from your oven - watch it closely as, depending on your oven, the marshmallow may be toasted in less than or more than a minute.
- Let the cookies cool completely on the baking sheet before moving to a wire rack.
Servings: 15 cookies
