Ultimate S'mores Cookie
Melty, gooey and irresistibly sweet, this cookie has homemade marshmallows stuffed inside and toasted on top for a truly decadent s'mores experience.
Ingredients
- 2 sticks Butter softened at room temp for 20 minutes
- 3/4 cup Brown Sugar
- 1/2 cup White sugar
- 2 eggs room temp
- 1 tspn vanilla extract
- 1 tpsn baking powder
- 1 tspn baking soda
- ½ tspn salt
- 3 cups All purpose flour
- 3 Hershey's chocolate bars (one bar for decorating cookie tops) Hersheys minis can be used to decorate cookie after baking.
- ½ cup semisweet chocolate chips
- 16 homemade marshmallows if using homemade marshmallow recipe 16 pieces, cut 3 large marshmallows into 1 inch cubes. Save 12 large marshmallows for toasting on top (optional). If using store bought, you will need 24 large marshmallows.
- 1 package honey graham crackers roughly chopped
Instructions
- Beat butter and both sugars until fully incorporated and creamy.
- Add eggs one at a time mixing thoroughly after each addition.
- Add salt and vanilla and combine.
- Sift together your dry ingredients, flour, baking powder and baking soda.
- Add dry mix into the butter egg mixture with your mixer speed on low. Mix until just incorporated.
- Give a rough chop to the Hershey's chocolate bars and graham crackers. We don't want to chop them up to small since the mixer will break them up a bit when we add it. I would aim for a 1inch diameter.
- Add the mix-ins and the 1/2 cup of semisweet chocolate chips to the mixer on low and mix until just combined.
- Cube your marshmallows at this point if you are using the homemade marshmallow recipe. If using store bought, separate 12 into a bowl for easier stuffing assembly.
- With a 4oz cookie scoop, scoop 12 portions of dough onto a parchment lined baking tray.
- Take one dough portion at a time, flatten out, place marshmallow in center and gather dough around the marshmallow to stuff inside. Repeat with the remaining dough.
- Allow dough to chill overnight in the freezer. This will help our marshmallows stay in side and intact in our s'mores cookie.
- Preheat oven to 375*F
- Bake 4-6 cookies at a time with at least 2 inches of space between each cookie to allow for spreading
- Bake for 14 minutes.
- Allow to cool undisturbed on baking tray for at least 10-20 minutes before decorating.
- With cookies still on baking tray, decorate with Herheys chocolate pieces and place a marshmallow on top.
- Turn your oven on to broil.
- Broil the tops of the cookies for 30-60 seconds to achieve delicious toasted marshmallow results. Oven times vary so keep a VERY watchful eye during this step. The marshmallows toast fast!
- You can also use a kitchen blow torch to toast the marshmallow tops.
- Enjoy!
Notes
These cookies are best day of and in the moment. They will last in the cookie jar for a few days but you will lose all of the crisp texture and gooey filling of the marshmallow. I recommend baking only what you need to enjoy with good company and saving the remaining dough in the freezer for a surprise treat to be baked later.