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Prep time
40 minutes
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Cook time
25 minutes
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makes
14 to 16 cookies
Author Notes
These cookies merge two classics into one. Chocolate chip cookie dough is baked on top of a s’more (in this case, a layer of marshmallow, chocolate, and graham cracker). After banging the pan mid-way through baking, the melted marshmallow peeks out on top and gives the cookies a perfect, gooey pull. Once cooled, you can flip them over to see the golden brown graham cracker square on the bottom. They’re easy to batch and assemble in advance and you can store them in the freezer to bake off whenever the craving hits.
Tips & Tricks
- It helps to have the eggs and butter at room temperature so the two will easily blend together and create a more homogeneous and even batter.
- It may seem like we’re adding a lot of salt, but since we’re using unsalted butter you’ll need it to balance out the sweetness of the cookie dough. If you don’t have kosher salt and are using table salt instead, decrease the amount of salt by at least ½ teaspoon.
- The longer the cookie dough rests, the more flavor will develop. If you don’t want to wait an hour, 30 minutes is better than none.
—Nea Arentzen
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Watch This Recipe
S'mores Cookies
Ingredients
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1 cup
(226 grams) unsalted butter, softened
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2/3 cup
(142 grams) dark brown sugar
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2/3 cup
(132 grams) granulated sugar
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2
large eggs
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1 1/2 teaspoons
vanilla extract
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3 cups
(360 grams) all-purpose flour
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1 1/2 teaspoons
kosher salt *see tip
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3/4 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 cup
semi-sweet chocolate chips plus more for assembling
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14 to 16
graham cracker halves
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14 to 16
marshmallows, regular size
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Flaky sea salt
Directions
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In a large bowl using an electric mixer, beat together the butter and sugar on medium speed until combined but not too fluffy, about 1 minute. Beat in the eggs one at a time and the vanilla extract until just combined.
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In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Use a spatula or wooden spoon to fold it into the wet ingredients until mostly combined, then add the chocolate chips and fold until all the flour is mixed in and the chocolate chips are evenly combined. Chill the cookie dough in the fridge for 30 minutes to 1 hour.
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Preheat the oven to 325ºF/162ºC and line a rimmed baking sheet with parchment paper. In batches, arrange four graham cracker squares on the baking sheet, at least 3 to 4 inches apart. Place about one teaspoon of chocolate chips on each graham cracker then lay one marshmallow on top.
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Scoop about 2 tablespoons of dough; shape it into a ball then flatten it out into a 5-inch circle. Dome it over the marshmallow, chocolate, and graham cracker, pressing down on the sides slightly to make sure most of it is covered. Repeat with the remaining three. Bake until the marshmallows are melted and the cookie is golden brown, slamming the baking sheet down on the rack about halfway through to help create ripples, 15 to 18 minutes (I said around 13 to 15 minutes during the Recipe Drop video, but I realized our oven was off that day. Use the visual cues of the melted marshmallows and golden brown cookie as your guide). If puffy, gently press the cookie down to flatten slightly. Sprinkle with flaky salt and transfer to a wire rack to let cool completely.
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Repeat with the remaining cookie dough, graham crackers, chocolate chips, and marshmallows.
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