These are a browned butter cookie dough base with a s’mores twist. The base of these cookies is the same Bon Appetite brown butter cookies recipe I used for several of my cookies. They are full of a sizeable gooey marshmallow, bits of graham crackers and tasty semi-sweet and milk chocolate. Whether you are craving s’mores or are just looking for a fun twist on your classic chocolate chip cookies, this recipe is for you. They can be a bit tedious to bake because you have to first refrigerate the dough, load the dough with marshmallows and extra toppings, refrigerate once more, bake and then finally broil to get a nice toasty colour on the marshmallow. The process is worth it, I promise. They are so fun to look at and even more fun to eat. They may look slightly like cookies with a fried egg in the middle, but that only adds to the fun and aesthetic of these cookies.
S’mores Cookies
Ingredients
- 227 grams unsalted butter
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 215 grams dark brown sugar
- 73 grams granulated sugar
- 1 teaspoon of espresso powder
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 100 grams semi-sweet chocolate chips or chocolate chunks
- 200 grams Hershey’s or Jersey milk chocolate bar, chopped
- 10-12 large marshmallows
- 4-5 graham crackers broken into pieces
- Flaky sea salt
Instructions
- Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off the heat. Set aside and let cool.
- In a mixing bowl, add your flour, baking soda, espresso powder and kosher salt together and whisk until evenly combined. You can make espresso powder by grinding coffee beans and sifting it so it is extremely fine with no coarse pieces.
- In your stand mixer or another mixing bowl, add sugars (brown and granulated) and browned butter together and beat on medium speed for about 1 minute until incorporated.
- Add your eggs and vanilla and mix for another minute. The mixture should thicken and lighten at this point.
- Reduce speed of stand mixer or electric hand mixer and add dry ingredients and beat just to combine. Mix in chocolate chips with a wooden spoon or rubber spatula and half of the chopped milk chocolate bar and half of the chopped graham cracker cookies.
- The dough will be quite soft so to hydrate the flour and allow to thicken, place dough in fridge for 1 hour.
- Place a rack in the middle of the oven; preheat to 375°F. Scoop with 1/4 cup or ice cream scoop. These make about 10-12 large cookies.
- Make a hole and place a single large marshmallow into the middle of every cookie dough ball, making sure to leave part of the marshmallow sticking up through the middle of the cookie dough ball. Top cookie dough ball (around the marshmallow) with remainder of chopped milk chocolate and chopped graham cracker. It will look crowded but cookies spread significantly and toppings will space out. Place these loaded cookie dough balls back into the fridge for 20 minutes as they may have softened during the reshaping and insertion of marshmallow process.
- Bake cookies on an aluminium foil-lined baking tray until edges are golden brown and firm but centres are still soft, 9 minutes (do not use parchment paper as we are broiling the cookies and parchment paper may catch fire). Make sure they are spread out on aluminium foil because cookies spread a lot. Immediately after taking them out if there are cookies that look irregular or are stuck together, work fast to physically shape them into perfect circles while the cookies are still hot.
- After 9-10 minutes of baking, cookies are not fully done yet but turn your oven to the broil setting and broil cookies on high for 1 minute to 1 minute 30 seconds. Watch carefully so cookies do not burn while broiling.
- Once marshmallow is toasty and cookies are more cooked (it will have gained some more colour after broiling), let cool on baking sheets for at least 20 minutes. While the cookies are still hot you may have to squish down the marshmallow slightly as it tends to rise (puff up) in the oven after broiling. When cool enough, carefully use spatula to transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh aluminum foil-lined cooled baking sheet.
I tried this recipe and omygosh, I received a lot of compliments and some even asked me to sell it to them because it’s that good. The only thing I changed in this recipe are the chocolate brand. Instead of the hersheys milk chocolate I used meiji’s dark (2) and milk chocolate (2) a total of four bars. It’s so chocolatey, every bite is full. Will recommend!
I also observed that the dough becomes more delicious the more it rests in the fridge. My 3 day old dough is definitely more flavorful than my 1 hour rested dough.
so happy you enjoyed the recipe! Yes I never actually bake them all at once I keep them in the fridge or freezer and bake as I eat them and you are spot on about the flavour getting better! Enjoy and hope you make them again soon! <3