S’mores Marshmallow Cookies (Printer-Friendly)
Soft cookies featuring chocolate, graham cracker crumbs, and toasted marshmallow in every bite.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
142 grams graham crackers, crushed into fine crumbs
02 -
245 grams all-purpose flour
03 -
1 teaspoon salt
04 -
1 teaspoon baking soda
→ Wet Ingredients
05 -
170 grams unsalted butter, very soft
06 -
161 grams brown sugar, packed
07 -
150 grams granulated sugar
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
→ Mix-Ins
10 -
340 grams chocolate, roughly chopped or chocolate chips
11 -
2 cups mini marshmallows, plus more for topping
# Steps to Prepare:
01 -
Process graham crackers in a food processor until finely ground, or place in a zip-top bag and crush with a rolling pin.
02 -
In a mixing bowl, whisk together graham cracker crumbs, flour, salt, and baking soda until well combined.
03 -
In a separate large bowl, beat together softened butter, brown sugar, and granulated sugar on medium speed until thick and fully combined, about 30 to 60 seconds. Remove any lumps of brown sugar. Scrape down the sides of the bowl as needed.
04 -
Add eggs and vanilla extract to the butter-sugar mixture. Beat on medium speed until no clumps or streaks remain, about 10 to 20 seconds. Scrape down the bowl and beater.
05 -
Add the flour and graham cracker mixture to the wet ingredients all at once. Beat on low speed just until no visible dry streaks remain, 20 to 40 seconds.
06 -
Add chocolate pieces or chips and mix on low speed for a few seconds until evenly distributed.
07 -
Cover the bowl and refrigerate the dough for at least 30 minutes, or up to three days. Dough can be frozen in individual portions for up to three months.
08 -
Preheat oven to 190°C. Line two baking trays with silicone baking mats or parchment paper.
09 -
Using a medium cookie scoop or a rounded tablespoon, place scoops of dough onto the baking trays with 5 cm spacing between each.
10 -
Bake cookies in the centre of the oven for 10 minutes.
11 -
Remove the baking tray from the oven and gently press 3 to 4 mini marshmallows onto the top of each cookie. Return to oven and bake an additional 2 to 3 minutes, until marshmallows are puffed and beginning to melt.
12 -
Allow cookies to cool on the tray for about 5 minutes until the centres set, then transfer to a wire rack to cool completely.
13 -
Repeat scooping and baking steps with remaining dough and marshmallows until all are used.
14 -
Once cooled, store cookies in an airtight container with wax paper between layers for up to one week at room temperature.
# Extra Cooking Tips:
01 -
For chewier marshmallow texture, add mini marshmallows to cookies after the initial bake. Fresh marshmallows will melt faster than those from an opened package.