Cookies Series: S’more Cookies

Anyone up for s’more cookies? (Yay puns!) In all seriousness, s’mores and cookies are pretty delectable. So being the genius that I am, I decided to combine them into a delectable s’more cookie recipe hybrid thing. You’re welcome. So build yourself a campfire (or don’t. Its 10,000 degrees in Houston right now) and make yourself a delightful batch of  s’more cookies.

S’More Cookies, makes about 4 dozen cookies

Wet Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened at room temperature (leave them out of the fridge for a few hours). 1 stick is for the brown butter (which adds a much needed “toasty” element to the cookie dough) and one stick will go into the dough as is.
  • 1-cup brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 1 tsp. vanilla extract

Dry ingredients:

  • 2 1/2 C Flour
  • 1 t Baking Soda
  • 1t Kosher salt (if you are using salted butter, reduce this to 1/2 tsp. of salt)
  • 4 full sheets graham crackers crushed into fine crumbs (I put them in a freezer bag and crushed them with a rolling pin)
  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cup mini marshmallows

Equipment:

  • Kitchen Aid Stand Mixer, or an Electric mixer with a large mixing bowl, (or a wooden spoon and your arm). I use a Kitchen Aid.
  • 9X13 Baking sheets
  • Silicone baking Sheets or Parchment paper to line baking sheets (In a pinch you can grease your baking sheets with butter, Shortening, or a non-stick cooking spray).
  • Separate mixing Bowl for dry ingredients
  • Whisk or spoon to mix dry ingredients
  • Rubber spatula to scrape sides of bowl

The Process:

1) Preheat oven to 375. Line your baking sheets with silicone baking mats or parchment paper. Set pans aside

2) How to Brown Butter: In a sauce pan on medium-low heat, melt one stick of butter. Let the butter continue to cook stirring every minute or two, until it has caramelized and all the milk solids have turned a golden brown. Be careful not to let the butter boil or bubble because that can lead to burnt butter, which isn’t nearly as tasty. When the butter has browned, place it in a heat proof container and let it cool down to room temperature. Place it in the fridge for an hour or two until it has become solid again.

The brown butter and softened butter in the mixing bowl

3) Combine dry ingredients in a separate bowl using a whisk or a spatula: flour, crushed graham crackers, salt, and baking soda.

4) Cream the brown butter and your other stick of regular butter, brown sugar, and white sugar on medium speed (Kitchen aid speed of 4-6) for 5-7 minutes to until your mixture is fluffy. Scrape the sides of the bowl down.

5) On medium speed, add the eggs one at a time to the mixture. Then add the vanilla

6) When the wet ingredients are combined, stop the mixer and scrape the side of the bowl. Turn the mixer back on for a few seconds to ensure the wet ingredients are thoroughly combined. Turn off the mixer

Crush the graham crackers in a ziplock bag with rolling pin

7) Add the 1/2 the dry ingredients. Start mixing the dough on lowest speed to begin combining the ingredients (reduces splatter). Then gradually turn the speed up back to medium speed. Mix until dry ingredients are barely combined (10-20 seconds tops). Then repeat this step with the rest of the dry ingredients. Stop the mixer. Be careful not to over mix or the cookies will become tough.

8) Scrape the sides and bottom of the bowl. Add your chocolate chips and marshmallows. Turn the mixer to low-medium speed (kitchen aid speed of 3 or 4) until everything is evenly combined.

9) With spoons or an ice cream scoop, spoon out 1 tablespoon sized balls onto your prepped baking sheet. The cookies should be about 1 inch (or 2 fingers width) apart.

The finished, and ridiculous tasty, product

10) Bake for 8-9 minutes rotating the pan half way through cooking. The cookies should be golden and barely cooked through. Take the cookies out of the oven and top them with 2-3 marshmallows. Gently press the marshmallows into the cookies to make sure they don’t fall off. Place the cookies back in the oven for 1-2 minutes or until the cookies are golden brown and the marshmallows on top have just begun to melt and expand. Take the cookies out of the oven and place them on a wire rack to cool.

11) Let the cookies cool for about 5 minutes and serve. You can also store them in an airtight container for a day or two.

C and S Disclaimer: I received nothing for this post. I just keep writing like a crazy lady with a cookie obsession.

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