The All-American S’more is something you really can’t dislike. I’m not sure who had the first thought to combine such different items like marshmallows, graham crackers and chocolate. But, I tip my cap to that genius. And now, we can’t imagine our lives without the heavenly combination. It all just works. Now you take that flavor combination and roll it into a cookie and now you’re speaking my language.
These cookies are something I first made at work. About a month ago, we needed to add something to the menu for the coffee shop. We knew we wanted either a cookie or cupcake. So, we tried this s’more cookie out and waited with anticipation to see how the customers would react. Let’s just say, they’re still on the menu today and a very highly requested item. They’re loved by customers and co-workers alike. This cookie just works. The s’more flavor, but also the texture of the cookie. The recipe produces a very soft dough, which produces a light, chewy cookie. It’s perfect. There are a few key points. First, ensure the marshmallows are stale. Yes, you read that right. Fluffy and fresh marshmallows will spread far too much. They should be stale, but not completely hard. So, if you buy the marshmallows fresh and they’re very squishy and fluffy, leave it in a container, uncovered for a couple of days and that should be perfect. Secondly, don’t over mix. That will ruin the fluffiness in the dough. Lastly, chill. Not absolutely necessary, but chilling the dough for even 10-15 minutes will make it easier to work with. Do I really have to include don’t over bake? No? Okay, good. I thought so.
To start, you want to combine the butter and sugars. Mix until fluffy, about 5 minutes.
Add in one egg and mix and then the yolk and mix well. Then the vanilla and mix well.
If you’re using a stand mixer, dump in the dry ingredients with the marshmallows and chocolate chips. Pulse until just combined. Then finish mixing with a rubber spatula. If you’re using a hand mixer, dump the dry ingredients in and mix slightly until crumbly. Add in the marshmallows and chocolate and mix until just combined. Finish mixing with a rubber spatula. Don’t overmix.
Cover and chill for at least 15 minutes, but up to overnight.
Use an ice cream scoop to scoop out the dough on to a greased baking sheet and round them. Press down slightly and place about 2″ apart.
Bake at 350°F for about 10-11 minutes or until the outside edges are lightly browned. Take them out of the oven and leave the cookies on the sheet for another five minutes before moving to a wire rack.
See how I do it:
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cornstrach
- 1 teaspooon salt
- 2 cups all-purpose flour
- 1 cup finely ground graham cracker crumbs
- 3/4 cup semisweet chocolate chips
- 3/4 cup marshmallows (stale or dehydrated)
Cream together the butter and sugars until light and fluffy, about 5 minutes.
Beat in the egg and yolk, one at a time and mix well after each addition.
Beat in the vanilla and mix well.
Sift together the baking soda, cornstarch, salt, flour and graham cracker crumbs.
Add in dry ingredients, chocolate chips and marshmallows and pulse until soft dough forms.
Cover and refrigerate for at least 15 minutes or up to overnight.
Preheat your oven 350°F. Line two cookie sheets with a silicone liner or parchment paper. Spray with cooking spray.
Scoop out rounded balls with cookie scoop and place on sheet about 2" apart. Bake for 8-10 minutes or until lightly golden edges form.
Take out of the oven slightly under cooked and leave the cookies on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
Make sure the marshmallows are stale or dehydrated. You can use milk chocolate, semisweet, bittersweet or any combination.