Soft S'mores Cookies

These s'mores cookies from Cookies & Cups are another recipe I've unforgivably not posted for months. I first made them in July/August last year, and I've been making a batch at least once a month since then. Why has it taken me so long to introduce you to these delightful and delicious cookies? Partially because I've done a little tinkering, but mostly because every time I make them they are eaten before I can photograph the final cookies.

Think you won't like these s'mores cookies? Not a fan of marshmallows? Dislike the standard campfire s'mores? Give these cookies a chance anyway, because I've now had plenty of opportunity to test these cookies on non-believers, and every single person has loved them. Finely-ground honey graham crackers together with a borderline impossible ratio of chocolate + crunchy marshmallows to cookie dough conspire to yield extremely soft and gooey cookies, with rich graham cracker flavor, insane amounts of melty chocolate, and the perfect amount of toasty marshmallow.

Be aware that the little jet-puffed marshmallows will only stay crunchy in the batter if you bake all the dough immediately. Unless you're baking these s'mores cookies for a party, that's unlikely since the recipes yields at least 32 cookies, but don't worry; it doesn't really matter. You can store the dough in the refrigerator for up to 4 days or portion it into dough balls and freeze them (stored in an airtight container either way). The jet-puffed marshmallows will absorb moisture and lose their crunch, but the cookies will still taste fantastic. You won't get quite the same pop from the tiny marshmallows, instead you will get extra gooey marshmallow-y flavor. It's a fine trade.

Wondering where to find jet-puffed marshmallows? They can be difficult to locate and they are rather time-consuming to make. I wandered around the baking aisle of Target for 10 minutes before I spotted them next to the hot cocoa mix, because I guess people normally buy them for adding to their hot chocolate, not their s'mores cookie dough. If you don't have jet-puffed marshmallows and you don't feel like going to the trouble of finding them, it won't be the end of the world if you omit them. Maybe just add a few extra marshmallows on top.

Original source: Cookies & Cups

Soft S'mores Cookies

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 32 cookies

Ingredients

Cookies:

• 1 cup (2 sticks) butter room temperature
• 1 ½ cups (330 grams) light brown sugar packed
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups (170 grams) graham cracker crumbs about 10 full graham crackers, turned to flour in a food processor and sifted for large chunks
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 ¼ cups (270 grams) all-purpose flour
• 1 (3-ounce container) marshmallow bits*
• 2 cups mixed milk and semi-sweet chocolate chunks

Topping:

• 1 cup mini marshmallows

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy. Turn the speed down to medium low and add the eggs one at a time, then the vanilla. Scrape the sides of the bowl as necessary, ensuring the mixture is cohesive.
  
• With the mixer on medium-low speed, add the graham cracker crumbs, baking soda, and salt, mixing until incorporated.
• Turn the speed to low and stir in the flour until just combined. Stir in the marshmal­low bits and chopped milk chocolate until evenly incorporated.
• Using a standard (1.5-ounce) cookie scoop, drop balls of dough about 2 inches apart onto the baking sheet.
  
• Bake the cookies for 5-6 minutes, remove the pan from the oven, and press 3 mini marshmallows carefully on the tops of the cookies. Return to the oven and continue baking for 4-6 minutes, until the marshmallows puff up and turn golden. The cookie edges should be lightly golden on the edges and tops as well.
• Allow the cookies to cool on the baking sheet for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
  
• These can be stored in an airtight container at room temperature for up to 3 days.

Notes

If you cannot find marshmallow bits (they should be at Target or a chain supermarket) and you don't want to go to the trouble of making your own (I don't blame you), it's okay to leave them out.