S’mores Cookies

This is a blow your socks off, please help because I literally can not stop eating these, type of cookie.  Like the other s’more dessert that I’ve posted on here, this is one in my “impress people” arsenal that I like to pull out every once in a while.  The only reason I do not pull it out more often is because I actually have no self control around this dough or these cookies.  They are that good, trust me. I am a huge fan of the chocolate and marshmallow combination, but I’ve never been that into the typical s’more campfire tradition because they use milk chocolate and the marshmallow isn’t typically toasted to perfection, etc etc.

But with these cookies, I can go my own way – I put some marshmallows in the dough to get pockets of chewy sweetness, dark chocolate chips in the dough for a great chocolate hit, and then extra toasted marshmallows and dark chocolate bar pieces on the top to really take it over the edge.  It’s a supremely indulgent cookie and really just glorious.  I can’t decide if I like the uncooked dough better or the cookie – would love to hear feedback from people who try both.  I really can’t say enough good things about this recipe.  I was happily able to find some mini marshmallows in Australia upon previously thinking they did not exist here, so you’d better believe the first thing I did after buying them was make these cookies!

S’mores Cookies (adapted from Obsessed with Baking)

1 3/4 cups all purpose flour
1 cup graham cracker crumbs – if you are not in the U.S. just use Marie biscuits
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks / 200 grams) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
Pieces of chocolate bar – you can use Hershey’s (um, Cadbury if you are in Australia) but I like to use a bar of dark chocolate since I typically have one lying around.  You don’t need that much, probably only about 100 grams

Cream the butter and sugars until they are fluffy.  Then mix in the egg and vanilla until it’s combined.  Finally, add the flour, graham cracker (or other biscuit) crumbs, salt, and baking soda.  Fold in till all is combined.  Then add in the chocolate chips, and I like to add in 1/3 to 1/2 of the marshmallows into the actual dough as well.  Put dough in the fridge for an hour.  (This is not entirely necessary but it does make it a bit easier to work with.  It also might help to get it out of your sight because this dough is so good that you may be inclined to eat rather unhealthy amounts of it.)

Preheat the oven to 190 C / 375 F.  Put balls of the cookie dough on parchment paper lined baking sheets and bake for about 5-8 minutes.   Then remove from the oven – they will have started to spread on the sheet by this point.  Push 2-3 marshmallows and a few pieces of chocolate bar into each cookie.  Then return to the oven and bake an additional 5ish minutes until fully baked – they will be golden around the edges and the marshmallows will look nicely browned.  I like chewy cookies so I make sure to remove them as they are turning golden – they will firm up more as they cool.  One of the many incredible things about this cookie is the quality of the dough – they are amazing warm, but they are also amazing and chewy and perfect and chocolate-y the next day.  I don’t know how good they are two days after they’re baked since a batch of these has never lasted that long.

IMG_5242Adding eggs and vanilla extract to the creamed butter and sugar

IMG_5243Biscuit crumbs!  Yum!

IMG_5244And after other dry ingredients, chocolate chips, and marshmallows are added

IMG_5250Balls of cookie dough ready to go into the oven

IMG_5251Cookies halfway through baking – press a few marshmallows and pieces of chocolate onto the top

IMG_5253Laying out all the cookies to cool.  Yes those are blueberry muffins in the background – recipe for that to be posted soon!

IMG_5254Cookies in my cookie tin ready to get eaten!

I do love all the baking recipes that I post on here, but let me just play favourites and vault this one to the TOP of my cookie list.  I don’t think I’ve made a better cookie in recent memory.  And all you are really doing is adding some crushed biscuit crumbs to your dough.  What are you waiting for?  I can not give this cookie a better endorsement!

2 Responses to “S’mores Cookies”
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  1. […] effort.  Yes, there are a few more ingredients, but they are nowhere near as time-consuming as these or these so that is what makes them the perfect stress baking recipe.  Keys to stress […]

  2. […] year ago: Chocolate meringue tart, vegetable and white bean cassoulet and S’mores cookies (another one of the best ones in my […]

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