S’more Cookies
S’more Cookies
Scroll to find recipe and step by step instructions.
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)
Step By Step
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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).
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Step 2
Add in brown sugar and white sugar.
Beat the sugar with the butter
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Step 3
Add your eggs
Mix in vanilla, molasses, and milk.
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Step 4
Add flour, baking soda, graham crackers and cornstarch to form your dough.
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Step 5
Add chocolate and mix well to distribute it evenly into your dough.
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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.
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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.
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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.
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Step 9
Store in fridge for up to 10 days or store at room temperature for 6 days!