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 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
2 tsp vanilla
1 tbsp molasses (optional)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 & 3/4 cup All-purpose flour (do not pack all purpose flour)
6 sticks of crushed graham crackers
Marshmallow topping
container of marshmallow fluff (you need about 1 cup total)
Chocolate Ganache
1 cup chocolate chips
1/3 cup 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.
<— Click to go to my other socials!
Measurements In Grams:
Cookie Dough
225 grams butter
150 grams packed brown sugar
100 grams cup white sugar
1 egg (~60 grams)
4 grams vanilla
20 grams molasses (optional)
6 grams baking soda
4 grams baking powder
4 grams cinnamon
220 grams All-purpose flour (do not pack all purpose flour)
6 sticks of crushed graham crackers (~85 grams)
Marshmallow topping
container of marshmallow fluff (you need about 90 grams total)
Chocolate Ganache
170 grams chocolate chips
80 grams heavy cream (you can also use half n half or whole milk in a smaller quantity)
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 for 1-2 minutes, so the mixture can get fluffy.
Step 3
Add your egg and mix till combined.
Mix in vanilla and molasses (optional).
Step 4
Use a food processor, blender, or hand crush your graham crackers until they have little to no chunks.
Add flour, baking soda, baking powder, crushed graham crackers, and cinnamon to form your dough.
Step 5
To make chocolate ganache, heat up your milk product (I used heavy cream) for 60-90 seconds. Pour this over your chocolate and let sit for 2 minutes before stirring.
Stir until smooth.
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.
Step 7
Bake cookies for 11-13 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.
Step 8
Place 1-2 tbsp of chocolate ganache on top of your cookie, then chill till cool to touch.
Once your ganache is set, dip your cookies into marshmallow fluff or add 1-2 tbsp on top of each cookie.
To torch the top of your cookies, use a kitchen torch on medium heat, or place in oven broil setting for 30 seconds to a minute.
Step 9
Store in fridge for up to 10 days or store at room temperature for 6 days!