S’more Cookies
S’more Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
Cookie Dough
1/2 cup butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tbsp molasses (optional)
3 tbsp milk (you can also use half n half or heavy cream)
1 tbsp cornstarch
3/4 tsp baking soda
3 cups All-purpose flour (do not pack all purpose flour)
6 sticks of crushed graham crackers
1 cup of chocolate chips/chunks (I used a mix of milk and semi-sweet)
Marshmallow topping
container of marshmallow fluff
(you can use normal marshmallow, though you might need to use your test cookie to experiment with how it will cook in the oven) (You might need to put the marshmallow in, in the middle of cooking so it doesn’t burn)
Chocolate Drizzle (ganache)
1/2 cup chocolate chips
2 1/2 - 3 tbsp heavy cream (you can also use half n half or whole milk in a smaller quantity)
How to get the torched look on marshmallow?
Without having to use fireplace and a stick with a marshmallow on it, there are a few easy alternatives to get the golden look on your marshmallow or marshmallow fluff. If you have a broil setting on your oven, preheat your oven and put your marshmallow dessert in the oven for 25-30 seconds on high broil or 1-2 minutes on low broil.
Another alternative that I absolutely love and recommend over everything else is using a kitchen torch. The one I use is from amazon (click here for kitchen torch link). I am in no way sponsored, but I absolutely love this product. You do have to purchase a butane can to give it the power to create a flame, however they are very easy to purchase and you can find them almost anywhere! Most blow torches, including this one, have settings to create a smaller or bigger flame which I absolutely love. These are so fun to use to give desserts like creme brulee, marshmallow, meringue, etc. the torched look without cooking the dessert past the top layer.
Instructions
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 1-2 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar.
Beat the sugar with the butter
Step 3
Add your eggs
Mix in vanilla, molasses, and milk.
Step 4
Add flour, baking soda, graham crackers and cornstarch to form your dough.
Step 5
Add chocolate and mix well to distribute it evenly into your dough.
Step 6
Use a 1/3 cup scoop and place a single ball of dough on baking tray. This is your TEST COOKIE! Use this to indicate how much your cookie will expand, flatten, or how long it needs to cook for.
Flatten your cookie dough before baking. Don’t forget to make a little pocket in the center for your marshmallow fluff.
Put 1 1/2 tbsp of marshmallow fluff in the hole.
Step 7
Bake cookies for 12-14 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.
If you have a broiler or oven setting for broil, set to high and put cookies in for 15-30 seconds.
If you don’t have a broiler, use a kitchen torch to make marshmallow slightly golden.
Step 8
To make ganache, melt chocolate with heavy cream for 1 minute (or half n half) (another substitution may be milk and butter)
Put ganache into piping bag or ziploc bag. (make sure it is not too hot)
Drizzle ganache over cookies.
Step 9
Store in fridge for up to 10 days or store at room temperature for 6 days!