There’s something undeniably delightful about the classic combination of graham crackers, chocolate, and marshmallows. But why stop at the campfire?
Enter the Ultimate Gourmet S’mores Cookies—a sweet twist on a beloved treat. These cookies capture the gooey goodness of s’mores with a gourmet flair, perfect for any occasion.
Whether you’re a seasoned baker or just looking for a fun kitchen adventure, these cookies promise to deliver a taste of nostalgia with every bite. Get ready to indulge in a dessert that’s both familiar and refreshingly new.
Steps
- Begin by chopping the Graham crackers and Hershey’s chocolate bar into small pieces. Tear the mini marshmallows in half to prevent them from expanding too much during baking.
- In a mixing bowl, combine flour, salt, baking powder, baking soda, and cornstarch. Whisk the ingredients together thoroughly and set the bowl aside.
- In a stand mixer with a paddle attachment, or using an electric hand mixer, cream the room temperature butter. Add both the granulated and brown sugar, and mix until the combination is smooth and creamy. Incorporate the egg and vanilla extract, mixing again until the mixture is uniform.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on a low speed until just combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Set aside a handful of the halved marshmallows. Add the rest of the marshmallows, along with the chopped Graham crackers and chocolate chips, to the dough. Mix on low speed until these additions are evenly distributed. Refrigerate the dough for at least an hour.
- Preheat your oven to 350°F (175°C). Roll the chilled dough into balls, each about two tablespoons in size, and place them on a baking sheet lined with parchment paper.
- You can either bake the cookies for 10 minutes straight or bake for 8 minutes, add the reserved marshmallows and chocolate pieces on top, then bake for an additional 2-3 minutes. This latter method keeps the toppings more intact and visually appealing.
- If any marshmallows have melted out of the cookies, use a cookie cutter or knife to gently push them back to the center while they’re still warm. Let the cookies cool on the baking sheet to firm up before serving.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup semisweet chocolate chips
- 10 tablespoons unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows or marshmallow bits, divided
- 1 bar (1.55 oz) Hershey’s Chocolate
- 4 Graham crackers (56g)
Nutritional Values
Calories: 2460kcal | Carbohydrates: 280g | Protein: 20g | Fat: 140g | Saturated Fat: 80g | Cholesterol: 420mg | Sodium: 1320mg | Potassium: 1220mg | Fiber: 20g | Sugar: 240g | Vitamin A: 3140IU | Calcium: 340mg | Iron: 20mg
FAQ
- How long do s’mores cookies stay fresh?
- S’mores cookies can be kept in an airtight container at room temperature for up to four days.
- Is it possible to freeze the cookie dough?
- Absolutely! Shape the dough into balls and place them on a baking sheet or a large plate to freeze. Once they’re solid, transfer them into a freezer-safe plastic bag and store them in the freezer for up to three months.
- What type of marshmallows are best for this recipe?
- Mini marshmallows are ideal, and it’s recommended to tear them in half to better fit the cookies. Alternatively, you can use marshmallow bits, which are smaller and firmer, similar to those found in cereal.
- Can I use different types of chocolate in the cookies?
- Yes, you can use semisweet or bittersweet chocolate chips. If you prefer the classic s’mores taste, consider using chopped Hershey’s chocolate bars.
- What should I do if the marshmallows spread too much during baking?
- If your cookies experience a marshmallow blowout, use a round cookie cutter to gently shape them back together immediately after they come out of the oven. You can also use a spatula or knife to guide the edges back in.
Tips
- Accurate Flour Measurement: To avoid excessive flour, use a kitchen scale for precise measurement. If unavailable, fluff flour with a spoon, fill your measuring cup gently, and level it with a knife.
- Marshmallow Blowout Fix: If marshmallows spill out during baking, use a round cookie cutter or a spatula to gently push the cookie edges back together while they’re still warm.
- Classic S’mores Flavor: For an authentic s’mores taste, consider incorporating Hershey’s chocolate bars into the recipe.
- Cooling Time: Allow cookies to cool on the baking sheet after removing from the oven, as they need time to set and firm up properly.
Equipment
- Stand mixer (or electric hand mixer)
- Silicone baking mat (optional, as parchment paper is also suggested)
