For many years, we went on a family camping trip every year with a group of neighborhood friends when our kids were young. On those trips, s’mores were always on the dessert menu. I had forgotten how much I enjoyed s’mores until last Summer. We were staying at an Air B&B with friends and made dinner over a campfire one of the nights. Gourmet s’mores were on the dessert menu, and they were delicious! (Thanks, Linda R!)
S’mores are part of our camping (or glamping) long weekends, too. But that only happens once or twice a season. Fortunately, all the flavors of those campfire treats can be found in these s’mores cookies. And they can be made and enjoyed anytime!
S’mores Cookies
S’mores Cookies (adapted from thekitchn.com) Total Time Required: 1-1/2 hours, Prep Time: 30 minutes, Chill Time: 30 minutes, Cook Time: 25 minutes, Makes: 28 cookies
Ingredients:
- 2 large eggs, room temperature
- 8 ounces whole graham cracker sheets (16), divided
- 2 sticks (8 ounces) unsalted butter
- 8 ounces (1-1/2 cups) dark or milk chocolate chips
- 14 regular-sized (1-inch tall) marshmallows
- 2-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1-1/4 teaspoons kosher salt
- 1 teaspoon vanilla extract
Directions:
Break up about 4 ounces of the whole graham cracker sheets (8) into large pieces and place them in the bowl of a food processor fitted with the blade attachment. Pulse until very fine, floury crumbs form, about 25 to 30 pulses.
Turn half of the graham crackers into fine crumbs.
Toast the graham cracker flour over medium heat, stirring often, until the crumbs are slightly darker in color and fragrant, about 3-4 minutes. Transfer the crumbs to a medium bowl and allow them to cool.
Toast the graham flour and melt the butter.
Cube the butter and melt it in the microwave in 30-second intervals, just until melted. (Or on the stove over medium heat.) Cool the butter for at least 10 minutes.
Meanwhile, place the remaining 4 ounces of graham cracker sheets (8) in a resealable plastic bag, seal the bag, and lightly crush them with a rolling pin into 1/4-inch pieces. Set them aside.
Cut the marshmallows in half crosswise. Set them aside.
Halve the marshmallows.
Add the all-purpose flour, baking soda, and baking powder to the bowl of toasted graham cracker flour and whisk to combine.
Combine the flour and graham flour with the baking powder and baking soda.
Add the light brown sugar, granulated sugar, and kosher salt to the bowl of melted butter. Stir with a flexible spatula until combined and the sugars are visibly saturated.
Add the sugars and salt to the melted butter.
Add the eggs and vanilla extract, and whisk until the eggs are completely broken up and incorporated, and the mixture is smooth and glossy.
Add the eggs and vanilla to the butter mixture.
Transfer the egg & sugar mixture to the large bowl of a stand mixer. Add the flour mixture and mix until fully combined.
Using a stand mixer, combine the butter-egg mixture with the flour mixture.
Add the chocolate chips and crushed graham crackers into the dough until they are distributed throughout the dough.
Add the graham cracker pieces and chocolate chips to the dough.
Line a rimmed baking sheet with a Silpat mat or parchment paper. Portion the cookie dough into 28 2-tablespoon balls. Make a well in a dough ball and place a marshmallow half in it with the cut side of the marshmallow down. Work the dough over the sides of the marshmallow and partially over the top, leaving some of the marshmallow exposed. Place the filled dough ball on the baking sheet with the marshmallow facing up. Repeat with the remaining dough and marshmallows.
Partially enclose the marshmallow halves in dough.
Cover the tray with plastic wrap and chill the dough balls in the refrigerator for 30 minutes. Place half of the dough balls on a rimmed baking sheet lined with a Silpat mat or parchment paper, spacing them at least 3 inches apart. (Leave the remainder in the refrigerator until the first half are baked.) Bake the cookies in the center of the oven for 6 minutes. Turn the baking sheet around and continue to bake until the cookies are golden to golden brown, the dough around the marshmallow is set, and the marshmallow is melted and puffed, about 5 to 6 minutes more.
Let the cookies cool on the baking sheet for 2 minutes. Arrange a rack in the top of the oven and heat the oven to broil. Transfer the baked cookies to an unlined baking sheet, placing them close together. Place the baking sheet under the broiler for 15 seconds, just until the tops of the marshmallows are golden-brown, rotating the baking sheet as needed. Return the cookies to the wire rack and let cool for at least a few minutes before serving. Repeat the baking and broiling procedure with the remaining cookies.
Set the cookies under the broiler briefly after cooking to brown the tops.
(The stuffed but unbaked cookies can be frozen on a lined baking sheet until solid, then stored in a resealable plastic bag in the freezer for up to 1 month. Bake them from frozen, {adding a few minutes to the baking time} as directed above.)
Store leftover cookies in an airtight container at room temperature for up to 4 days.
No campfire needed for these cookies!
These are the next best thing to a s’more over a campfire! ~Linda
S’mores Cookies (adapted from thekitchn.com) Total Time Required: 1-1/2 hours, Prep Time: 30 minutes, Chill Time: 30 minutes, Cook Time: 25 minutes, Makes: 28 cookies
Ingredients:
- 2 large eggs, room temperature
- 8 ounces whole graham cracker sheets (16), divided
- 2 sticks (8 ounces) unsalted butter
- 8 ounces (1-1/2 cups) dark or milk chocolate chips
- 14 regular-sized (1-inch tall) marshmallows
- 2-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1-1/4 teaspoons kosher salt
- 1 teaspoon vanilla extract
Directions:
Break up about 4 ounces of the whole graham cracker sheets (8) into large pieces and place them in the bowl of a food processor fitted with the blade attachment. Pulse until very fine, floury crumbs form, about 25 to 30 pulses.
Toast the graham cracker flour over medium heat, stirring often, until the crumbs are slightly darker in color and fragrant, about 3-4 minutes. Transfer the crumbs to a medium bowl and allow them to cool.
Cube the butter and melt it in the microwave in 30-second intervals, just until melted. (Or on the stove over medium heat.) Cool the butter for at least 10 minutes.
Meanwhile, place the remaining 4 ounces of graham cracker sheets (8) in a resealable plastic bag, seal the bag, and lightly crush them with a rolling pin into 1/4-inch pieces. Set them aside.
Cut the marshmallows in half crosswise. Set them aside.
Add the all-purpose flour, baking soda, and baking powder to the bowl of toasted graham cracker flour and whisk to combine.
Add the light brown sugar, granulated sugar, and kosher salt to the bowl of melted butter. Stir with a flexible spatula until combined and the sugars are visibly saturated. Add the eggs and vanilla extract, and whisk until the eggs are completely broken up and incorporated, and the mixture is smooth and glossy.
Transfer the egg & sugar mixture to the large bowl of a stand mixer. Add the flour mixture and mix until fully combined. Add the chocolate chips and crushed graham crackers into the dough until they are distributed throughout the dough.
Line a rimmed baking sheet with a Silpat mat or parchment paper. Portion the cookie dough into 28 2-tablespoon balls. Make a well in a dough ball and place a marshmallow half in it with the cut side of the marshmallow down. Work the dough over the sides of the marshmallow and partially over the top, leaving some of the marshmallow exposed. Place the filled dough ball on the baking sheet with the marshmallow facing up. Repeat with the remaining dough and marshmallows. Cover the tray with plastic wrap and chill the dough balls in the refrigerator for 30 minutes. Place half of the dough balls on a rimmed baking sheet lined with a Silpat mat or parchment paper, spacing them at least 3 inches apart. (Leave the remainder in the refrigerator until the first half are baked.) Bake the cookies in the center of the oven for 6 minutes. Turn the baking sheet around and continue to bake until the cookies are golden to golden brown, the dough around the marshmallow is set, and the marshmallow is melted and puffed, about 5 to 6 minutes more.
Let the cookies cool on the baking sheet for 2 minutes. Arrange a rack in the top of the oven and heat the oven to broil. Transfer the baked cookies to an unlined baking sheet, placing them close together. Place the baking sheet under the broiler for 15 seconds, just until the tops of the marshmallows are golden-brown, rotating the baking sheet as needed. Return the cookies to the wire rack and let cool for at least a few minutes before serving. Repeat the baking and broiling procedure with the remaining cookies.
(The stuffed but unbaked cookies can be frozen on a lined baking sheet until solid, then stored in a resealable plastic bag in the freezer for up to 1 month. Bake them from frozen, {adding a few minutes to the baking time} as directed above.)
Store leftover cookies in an airtight container at room temperature for up to 4 days.