S'mores cookies
S'mores are an American campfire classic: toasted, melty marshmallows and chocolate sandwiched between two graham crackers. These cookies pack all of that flavor into one cookie that's soft in the middle and crisp at the edges, with honey-scented graham crumbs, melting chocolate and golden toasted marshmallows.
- Difficulty
- Easy
- Prep
- 25 min
- Cook
- 12 min
- Rising or chilling
- 30 min
- Total time
- 1 hr 7 min
- Method
- Oven-baked
Ingredients
Cookie dough
Chocolate and marshmallows
Instructions
Step 1
Put 115 g softened unsalted butter, 110 g brown sugar and 50 g granulated sugar in a bowl and beat on medium speed for about three minutes, then add 50 g eggs and 5 g vanilla extract and beat for another half minute. Brown sugar holds moisture, so the centers stay chewy with a light caramel note. The mixture is ready when it's light and fluffy, pale in color and free of butter lumps.
Step 2
In a separate bowl, mix 160 g all-purpose flour, 60 g graham cracker crumbs, 3 g baking soda and 2 g salt, then add it to the butter mixture and stir gently with a flat spatula until the dry flour just disappears. Graham crumbs bring the toasty, wheaty flavor of a classic s'more. The dough is ready when it's soft, slightly sticky and evenly flecked with little brown specks.
Step 3
Add about three quarters of the 120 g chocolate chips to the dough and fold a few times, setting the rest aside with the 60 g mini marshmallows for shaping. Keeping the marshmallows on the outside stops them from melting away inside and gluing the cookies to the pan. You're done when the chocolate is evenly spread through the dough.
Step 4
Cover the bowl with plastic wrap and refrigerate the dough for about thirty minutes. Cold dough spreads slowly in the oven, so the cookies stay thick with soft, chewy centers. The dough is ready when it feels firm when you press it and no longer looks greasy.
Step 5
Preheat the oven to 180°C while the dough chills and line two baking sheets with parchment paper. Marshmallows stick easily, so parchment helps the cookies come off cleanly. The oven is ready after about fifteen minutes of preheating.
Step 6
Scoop the dough into balls about the size of a lime, set them five centimeters apart, press them slightly flat, then stud the tops with the remaining marshmallows and chocolate chips. Putting the toppings on top makes the cookies irresistible, with puffy golden marshmallows after baking. You're done shaping when the dough balls are even and the marshmallows are pressed firmly into the dough.
Step 7
Bake at 180°C for 10 to 12 minutes, rotating the pans halfway through if your oven heats unevenly. Taking the cookies out a little early keeps the centers soft, since they keep cooking from the leftover heat. They're done when the edges are golden brown, the centers still look slightly glossy and the marshmallows have puffed with brown spots.
Step 8
Let the cookies rest on the pans for about ten minutes before moving them to a wire rack with a thin spatula. Hot marshmallows are very soft and tear easily if you lift the cookies too soon. They're ready when the bottoms are set and the marshmallows are no longer runny.
Equipment
- Oven
- Hand mixer
- Mixing bowl
- Spatula
- Kitchen scale
- Baking sheet
- Parchment paper
- Wire cooling rack
- Plastic wrap
- Refrigerator
Tips
- If you can't find graham cracker crumbs, crush digestive biscuits and use the same amount instead.
- For charred, campfire-style marshmallows on top, switch on your oven's broiler for one last minute and watch closely.
- Using chopped dark chocolate instead of chocolate chips gives you bigger, more tempting pools of melted chocolate.
Storage
The cookies stay tasty in an airtight container at room temperature for about four days; the marshmallows get chewier over time. Warm a cookie in the microwave for about ten seconds to soften the chocolate and marshmallows like they're fresh from the oven.
Common problems and how to fix them
- The marshmallows ran off and burned black on the pan.
- The marshmallows were too close to the edge or the cookies baked too long. Press the marshmallows into the center of each cookie, and if your oven runs hot, add them only for the last three minutes.
- The cookies spread wide, thin and hard.
- The butter was too soft or the dough wasn't chilled long enough. Chill the dough for another fifteen minutes and put it on cooled baking sheets.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
