S'mores Cookies
Servings: 13 cookies
Ingredients
- 1/2 cup butter (115g) at room temperature
- 1/3 cup granulated sugar (66g)
- 1/3 cup light brown sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups flour (190g) spooned and leveled, not scooped*
- 1/4 cup graham cracker crumbs (30g) 2 whole crackers
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 whole graham crackers
- 1/2 cup milk chocolate chips or (3 oz) chopped baking chocolate (85g)
- 1/2 cup bittersweet chocolate chips or (3 oz) chopped baking chocolate (85g)
- 1 cup mini marshmallows 55g
Instructions
- Preheat the oven to 375°F (190°C).
- Add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
- Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined.
- Stir the flour with baking soda, graham cracker crumbs, and salt in a small bowl. Add the flour mixture to the mixing bowl. Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
- Add the chocolate chips (or roughly chopped chocolate) and 2 whole graham crackers crumbled into smaller pieces to the mixing bowl (set the third graham cracker aside).
- Mix until the chocolate and cookie pieces are evenly distributed and there are no streaks of flour visible.
- Scoop the dough with a 3 Tbsp scoop (generously), flatten it out in your hand, put 5-6 mini marshmallows in the middle (or 1/2 of a large marshmallow). Wrap the cookie dough around marshmallows forming a ball of dough. The marshmallows should not be visible. Repeat with the remaining dough and marshmallows.
- Place the cookies at least 2 inches (5 cm) apart on a baking sheet lined with parchment paper. Top the cookies with 3 small pieces of the remaining graham cracker.
- Bake for 11-12 minutes. The cookies will be still soft (they will finish baking on the sheet pan) and should be golden at the edges. Leave them on the baking sheet to cool.
- Enjoy!
Video
Notes
- 1 cup chocolate chips in total is 1 1/4 cups chopped baking chocolate which is 170g in total. Make sure to use both milk chocolate and bittersweet chocolate for the best flavor. You can use just bittersweet chocolate. Do not use just milk chocolate or the cookies will be too sweet.
- Use European-style butter for the best flavor.
- How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
- To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- What is room temperature butter: when you press it with your finger, it should make an indent, but your finger should not slide all the way down. It’s also slightly cold to the touch.
- Storing and freezing instructions can be found in the body of the post.
- Calories = 1 cookie (1/13 of the recipe). This is only an estimate!
Nutrition
Calories: 259kcal