S´mores Cookies

5 from 1 vote

Made with decadent dark chocolate, gooey marshmallows, and sweet graham cracker crumbs, these s'mores cookies are a family favorite that you will want to make over and over again!

Prep Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 233kcal

Author: Katalin Nagy

Equipment

Ingredients

150 g Unsalted butter
100 Brown sugar
50 g Granulated sugar
1 Egg at room temperature
200 g All purpose flour
1 Teaspoon Salt
1 Teaspoon Baking soda
150 g Callebaut Dark Chocolate (callets) or use chopped Hershey's chocolate
80 g Graham crackers 10 pieces, broken into smaller pieces
1 Marshmallow 1 large or 2 small per cookie

Metric - US Customary

Instructions

With an electric hand mixer, whip room-temperature butter with the two kinds of sugar for a few minutes, until the mixture becomes lighter and voluminous.
Then, whip in the room-temperature egg for a minute.
Switch to a rubber spatula. Sift the dry ingredients (flour, salt, and baking soda) into the wet ingredients and fold them together just until combined. Do not overmix.
Fold in chocolate chips and pieces of Graham crackers. Leave some for later to place on top of the cookie dough and again later, on top of the half-baked cookies.
Prepare 2 baking pans with parchment. Divide the dough into 10-12 equal balls (using a digital scale is handy) or ice cream scooper, and place them onto the parchment papers, leaving enough space between them to spread. I recommend baking a maximum of 5-6 cookies at once.
Press some more chocolate chips and graham crackers on the surface of the cookies.
Let the cookie dough rest in the fridge for an hour. Towards the end of the chilling time, preheat your oven to 175 C / 350 F.
After the one hour chilling time, bake the cookies for 16 minutes at 175 C / 350 F in the following way: Bake for 12-13 minutes, then place more graham cracker and chocolate chips on top. Then, place the marshmallows on top. Bake the cookies for a further 3-4 minutes for the marshmallow to soften.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. Sprinkle with sea salt to balance the sweetness.
The cookies will further set as they cool. Serve them fresh.
Any leftover cookies can be stored at room temperature for a couple of days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use semi-sweet chocolate, milk chocolate might just be too sweet.
I prefer the look of a larger marshmallow but feel free to use more mini.

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
Respect the chilling time in the recipe; do not skip it, or the cookies might spread and end up very flat. Alternatively, chill for 20 minutes in the freezer.
Try not to overbake your cookies if you prefer them fudge and gooey.
We place the marshmallow on top of the cookies at the end to avoid browning. I´ve tested several versions, and this recipe provides the cleanest look. The marshmallow nicely melts into the chocolate without browning too much.

Nutrition