I’m not going to say that these S’mores cookies will change your life. Will they make your life a whole lot better? Obviously. But they wont change it. Or if they do, it will be in tiny ways. For example: you’ll bring these cookies to a barbeque or a picnic, and everyone will want to be friends with the girl (or guy) who brought the delicious, gooey, marshmallow filled cookies.
S’mores are basically the perfect food, and one of the things that I’ve wanted all my life is a firepit so that I could make them regularly. Alas, my husband and I sold our house last year and went back to renting. I’m not sure our landlords would be down with me building an open fire on our balcony. So I’m just going to have to make these s’mores cookies to get my fix.
This recipe took a little bit of playing around with in order to get right. The first time I made them I used full size marshmallows. This sounds great in theory, but what happens is that as they bake is that they expand, and then leave a giant crater in the middle of the cookie as they cool.
So I tried it again with mini marshmallows. This was better, but I found that if the marshmallows were anywhere close the edge of the cookie, they basically turned the cookie into a lace cookie. Even if I chilled the dough for hours before baking, this happened.
What I finally landed on is basically an extra step, but it makes everything come together perfectly. These cookies bake for 11-12 minutes. What I do is: after 9 minutes, I take them out of the oven and throw 3-5 marshmallows on each cookie, and then put the tray back in the oven for the remaining 2-3 minutes. The mini marshies puff up perfectly, and then shrink a bit as they cool. For an extra little bit of S’more authenticity, if you have a crème brulee torch, you can use it on the marshmallows as they cool to add a little bit of color (or char, if that’s your thing – no shame in that game).
- 1 cup of unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cups all purpose flour
- 1 cup of Golden Grahams cereal, run through a food processor to make a total of 3/4 cup of golden grahams crumbs*
- 1 cup chocolate chunks or chips
- 1 cup of golden grahams cereal, crushed*
- 1 cup of mini marshmallows (may not end up using them all)
- Start by creaming the butter and sugars in the bowl of a stand mixer for at least 5 minutes, scraping down the sides of the bowl a few times.
- Add the eggs and vanilla and mix well.
- Add the baking soda, baking powder, and salt; and mix well.
- Add the flour and Golden Grahams crumbs 1/2 a cup at a time to avoid sending flour flying everywhere.
- Fold in the chocolate chips and Golden Grahams.
- Chill the dough for 30 minutes to 2 hours.
- Preheat the oven to 350. Scoop out two tablespoons of dough and place on a parchment lined cookie sheet: 9-12 cookies per sheet.
- Bake for 9 minutes then remove from the oven, and press 3-5 mini marshmallows into each cookie. Put them back in the oven for another 2-3 minutes.
- Cool on the cookie sheet for 2 minutes and then transfer to a cooling rack to cool the rest of the way.
- If you have a creme brulee torch, you can toast the marshmallows a little bit (or a lot)
- *If you don't want to make Golden Grahams crumbs, you can use all flour in the recipe. If you do that, I would double the amount of crushed Golden Grahams in the cookie dough.
- *To crush, either throw the cereal in a plastic bag and whack it a few times with a rolling pin, or you can just kind of crush it in your hands as you add it to the dough and save the world one plastic bag at a time.