All these S’mores Cookies are filled with gooey marshmallows, crispy graham crackers, and obviously a lot of melty Chocolate
Hey Guys. Today I will show you how to make delicious S’mores Cookies that you need to share with your family and friends. These cookies will be ready in a snap, so let’s get started.
This S’mores Cookies recipe has one cup of mini marshmallows, but here’s the deal. Mini marshmallows are small, but they will puff up, become really gooey. That all sounds delicious, but it might make your cookie go crazy. Rip them in half. If you’re opposed to this work, you can dole it out to somebody else, or you can use the marshmallow bits. Marshmallow bits are like the little marshmallows you have in cereal, and you can find them at a lot of grocery stores, but not all. Rip them up, and I will be saving a couple for the very tops. And now the last bit of prep work is just for our chocolate. I’m using chocolate chips and a Hershey’s chocolate bar for this.
I think these will look really great on top, strategically placed. But we’re going to give them a rough chop as well. Basically, Set it aside, and now we’re on to the dry ingredients, let’s get that started. For the dry ingredients, I’m adding 1 1/2 cups or 180 grams of all-purpose flour to, like, a medium-sized bowl. And because I’m me, I’m sifting it out. Exactly 180 grams. A quarter teaspoon of salt, half a teaspoon of baking powder, and half a teaspoon of baking soda.
I’m also adding one full teaspoon of cornstarch, aka cornflour in the UK, I believe. This will just make it a bit more stay-together-y and delicate if that makes sense. Sift it out. now we’re ready for the butter/sugar situation, let’s go. In the bowl of my stand mixer, fitted with a paddle attachment, I’m adding 10 tablespoons of room temperature butter. This is my new trick for making things room temperature when I forget to put them out ahead of time. Okay, that’s eight to 10 tablespoons, that is 140 grams if you’re counting. Cream it up just a bit to get it to start.
I’m adding in a quarter cup, or 50 grams, of granulated sugar. And now one half of a cup of packed brown sugar. Pack it in there. When it comes out, that’s how it should come out, not like sprinkling out, you packed it in. Mix it up. Yeah, and you know, scrape, scrape, scrape. Can you tell me, are s’mores a thing in the US only, or does everyone know about them? Because here it is a very popular thing, but I get a lot of blog comments that graham crackers are not a thing anywhere else. So, like, what are you doing? Let me know, I’m very curious. If you please.
All right, we’re going to let this go for a couple of minutes and just beat it up. We want to have the S’mores Cookies really cohesive and hopefully nice and fluffy. That looks pretty good. Crack one egg, room temperature, please. I was not keeping that in my kangaroo pouch. All right, now we’re going to just move everything down. Whenever I have a cookie, or any kind of recipe, with butter, brown sugar, and white sugar, I always like to add the white sugar first and give it a go. Because if you add the brown sugar in, it just becomes a paste.
we’re going to go back to this. One teaspoon of a nice vanilla extract, 5 mL. Now let’s add that egg in. This looks bananas because it is not at all mixed. Not at all. This is going to run until it’s nice and homogenous, and, yeah, scrape it down.
I’ve discovered that the key to not making a mess, which you know I struggle with, is just to give this a bit of a head start, kind of get it premixed before you run it. Now go on low. Once it gets to a point of being almost combined, we can add in our graham crackers. Three-quarters of a cup of chocolate chips. And last but not least, those marshmallows. This looks crazy in the best way possible.
This mixture looks just so good, but do you know what time it is? It’s time to chill the dough because this needs to really firm up, and this is definitely one of the S’mores Cookies where you want it to be chilled, settled, and ready to go into the oven. Right now, it would just go (puffs). Cover your bowl. Pop it into the fridge to chill for at least an hour.
My S’mores Cookies dough is chilled, and it’s time to roll it out. Also, set that oven to 350, don’t forget to preheat that oven. Look at the inside, that is amazing. I love seeing the marshmallows and chocolate chips. All right, so get about two tablespoons, roll it out, and place it, and you can see that there’re chocolate chips and marshmallows all in there, and they will be kind of oozing out, so it will be like gooey. It may be a bit messy, but sometimes I think it’s worth it.
Give your S’mores Cookies a quick roll in your clean hands, and place them about two inches apart on that lined baking sheet. I’m using a Silpat, which is a silicone mat, but you could definitely use parchment paper. Once your cookies are all out, just give them a bit of a tap down, and then we can decorate them with a few marshmallow pieces, just like you would with a chocolate chip cookie. Okay, and now we can add our shards of Hershey’s chocolate onto the top.
My S’mores Cookies are load up with marshmallows, chocolate, and graham crackers. They’re ready for the oven, 350 for 10 to 12 minutes. The outside will be set, the inside not so much, but it’ll continue to set after baking, so don’t try and bake it all the way through. So I baked the cookies two different ways.
The first way, which I showed you on camera, was all assembled with the toppings, they went into the oven for like 10 minutes. But they came out like this. I actually like the way they look, the marshmallows totally melted, the chocolate was distorted, but still visible. However, if you want the S’mores Cookies to really pop, though, bake them for eight minutes without anything on top, then pull them out of the oven really quickly, pop the chocolate and marshmallows on top, and bake an additional two minutes. You’re going to have cookies that look like this, which is really clear marshmallow and chocolate pieces on top.
S’mores Cookies filled with gooey marshmallows Recipe
- ½ tsp. baking powder
- 1 1/2 cups all-purpose flour 180g
- ½ tsp. baking soda
- 1 tsp corn starch
- 3/4 cup semisweet chocolate chips
- 10 tbsp unsalted butter room temperature
- 1 cup mini marshmallows OR marshmallow bits divided
- 1/4 cup granulated sugar
- ¼ tsp salt
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 bar Hershey’s Chocolate 1.55oz
- 4 Graham crackers 56g
- Roughly chop the Graham crackers and Hershey’s bar, then split the miniature marshmallows in half. All these marshmallows are among the greatest regions of the cookie however they will puff up and get somewhat out of control in case you don’t halve them.
- Blend the flour, salt, baking powder, baking soda, and cornstarch in a bowl then drizzle together and put aside.
- Employing a hand or stand mixer, beat sugar and butter in a bowl until creamy, about 2 minutes. Add in vanilla and egg and till blended. Scrape down the bowl and mix once again.
- Reserve a few of those ripped marshmallows and put aside then insert the rest of the marshmallows, chocolate chips, along with Graham crackers into the dough and blend on low until just blended (don’t over-beat).
- Refrigerate dough for an hour or so longer. Portion out about two tbsp sized pieces of bread. Roll into balls and put onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350° for 2 minutes then high the biscuits with the booked marshmallow and Hershey’s bar bits then come back to the oven for 2-3 minutes to complete baking. IF some cookies had a blowout due to a couple of too many marshmallows for you can corral them back using a round cookie cutter or a knife.
- Leave pan to cool fully