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Bakery-style S'mores Cookies
These cookies bring the classic campfire treat to your kitchen, combining the goodness of chocolate, marshmallows and graham crackers in every delightful bite. With a perfectly chewy texture and gooey marshmallow center, these cookies are the ultimate comfort food for any occasion.
INGREDIENTS¾ cup unsalted butter, room temperature |
DIRECTIONSChop chocolate and set aside. Makes 15 cookies
Submitted by Jessica Italiano | Sturbridge Bakery |
These cookies bring the classic campfire treat to your kitchen, combining the goodness of chocolate, marshmallows and graham crackers in every delightful bite. With a perfectly chewy texture and gooey marshmallow center, these cookies are the ultimate comfort food for any occasion.
Ingredients
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 Tbsp. vanilla extract
- 1 Tbsp. sour cream, room temperature
- 2¼ cups all-purpose flour
- 1 Tbsp. cornstarch
- ½ tsp. baking soda
- 2 tsp. baking powder
- ¾ tsp. salt
- 5 graham cracker sheets, broken into small pieces
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1 cup Navitas Organics Semi-Sweet Cacao Wafers, coarsely chopped
- Regular-sized marshmallows, split in half
Directions
- Chop chocolate and set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat together butter, brown sugar and granulated sugar on medium-high speed until combined, light and fluffy.
- Add egg, egg yolk, vanilla extract, and sour cream and beat on medium speed until combined, scraping down bottom and sides of bowl as needed.
- Add dry ingredients to wet and mix on low speed until a dough forms.
- Add graham cracker pieces and chopped chocolate and fold until evenly incorporated.
- Tightly cover bowl and chill for 2 hours, then preheat oven to 350˚F and line a baking sheet with parchment paper.
- Scoop dough using a large cookie scoop (about ¼ cup). Divide scooped dough in half and flatten both pieces into discs.
Place one half of a marshmallow on one disc, then put other disc on top and seal edges. Roll into a ball and place on baking sheet. Bake for 9-10 minutes until golden brown. Let cool and enjoy!