The best cookie for summer!
These s’more marshmallow cookies are fun, easy chocolate chip cookie recipe that everyone is going to enjoy. A classic chocolate chip cookie dough sits on top of a buttery graham cracker, then gets topped with a marshmallow and chocolate square after baking for a true classic S’mores experience!, These S’mores marshmallow cookies come together in less than 30 minutes!
For full recipe and step by step directions: https://www.bostongirlbakes.com/wprm_...
Ingredients:
3 cups (360 g) all-purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
1/2 cup (100 g) granulated sugar
1 1/4 cups (247 g) packed light (or dark) brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (340 g) chocolate chips
5 Tablespoons (70 g) unsalted butter melted
44 graham cracker squares
22 large marshmallows cut in half
44 Hershey chocolate squares
Instructions
1. Preheat pan and oven. Position a rack in the center of your oven and preheat to 375°F (190°C). Line baking sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a bowl with a hand mixer, or in your stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for about 2 to 3 minutes until light in color and fluffy. Scrape down the bowl as needed.
4. Add in the eggs, one at a time, beating to combine. Beat in vanilla extract. Scrape down the bowl as needed.
5. On low speed, add in the dry ingredients and mix just until combined.
6. On low speed, add the chocolate chips stirring just until combined.
7. Dip a graham cracker square into melted butter and place onto baking sheet. These cookies won't spread as much so you can place them closer together, about an inch apart. I was able to get 16 cookies onto one cookie sheet.
8. Using a small cookie scoop or a tablespoon, scoop about 1 ½ tablespoons of cookie dough and place onto graham crackers.
9. Bake the cookies in the center of your 375°F preheated oven for about 9-11 minutes. Cookies will not look quite done yet. Remove from the oven. and allow to cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to continue cooling.
10. Set oven to broiler setting. Place one large marshmallow, cut side down on top of each cookie. Place cookie sheet back into oven (I broiled in middle of my oven, so they didn't burn). and broil for 1-2 minutes just until marshmallows are lightly toasted. Keep an eye on them so they don't burn! Every broiler is different, but mine took 1 1/2 minutes.
11. Remove cookie sheet from the oven, and immediately place a Hershey chocolate square on top of each marshmallow pressing down slightly. Allow to cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to continue cooling.
Notes
Storage: Store these cookies, covered, at room temperature for up to 3 days.
Make ahead: Make your cookie dough, and cover your mixing bowl and place in the fridge for up to 3 days. When ready to make, let it sit at room temperature for several minutes so you can scoop the dough.
Freezing: I haven't tried freezing these cookies, and not sure how it would work out with the marshmallows, but if you try freezing (baked or unbaked!) please let me know in the comment section. I would recommend freezing for up to 3 months, and then thaw overnight in the fridge before planning to bake them.
Mini marshmallows: Instead of large marshmallows Place 3-4 mini marshmallows on top and return to the oven for the last 2-3 minutes of baking time.
Chocolate chips: Instead of semi-sweet chocolate chips you can use milk chocolate chips. You can use regular, mini, chunks, or chop up some chocolate as well.
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