Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla bean paste
- 1 tablespoon full-fat Greek yogurt, room temperature
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon Diamond Crystal kosher salt
- 5 graham cracker sheets, broken into small pieces
- 1 cup semi-sweet chocolate wafers or chunks, coarsely chopped
- 8 regular-sized marshmallows, cut in half
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, cinnamon, and kosher salt.
In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat the room-temperature butter with the dark brown and granulated sugars on medium-high speed. You’ll want to let this go for about 2-3 minutes, until the mixture is noticeably lighter in color and looks fluffy.
Add the egg, egg yolk, vanilla bean paste, and Greek yogurt, and beat on medium speed until everything is just combined. Make sure to scrape down the sides of the bowl.
Add the dry ingredients to the wet ingredients and mix on low speed until a dough just starts to form. Then, add the graham cracker pieces and chopped chocolate and fold them in with a spatula until they’re evenly distributed.
Chill and Shape the Cookies
Tightly cover the bowl and let the dough chill in the fridge for at least two hours.
Once the dough is chilled, get your oven preheating to 350F and line a baking sheet with parchment paper.
Use a large cookie scoop – about 1/4 cup of dough – for each cookie. Divide one scoop of dough in half and flatten both pieces into little discs. Place half a marshmallow on one disc, then put the other disc on top and pinch the edges to seal the marshmallow completely inside.
Roll the whole thing into a ball and place it on your baking sheet.
Bake the Cookies
Arrange the cookie balls on the sheet, but give them plenty of room – about 3-4 inches apart should do it so they don’t spread into each other.
Bake for 9-10 minutes. The edges should be set and golden brown.
Let the cookies cool on the pan for about 5 minutes before you move them to a wire rack.
Bakery Style S’mores Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla bean paste
- 1 tablespoon full-fat Greek yogurt room temperature
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon Diamond Crystal kosher salt
- 5 graham cracker sheets broken into small pieces
- 1 cup semi-sweet chocolate wafers or chunks coarsely chopped
- 8 regular-sized marshmallows cut in half
Instructions
- Beat butter and both sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Mix in egg, egg yolk, vanilla bean paste, and Greek yogurt until just combined.
- Whisk together flour, cornstarch, baking soda, baking powder, cinnamon, and salt in separate bowl.
- Add dry ingredients to wet mixture, mix on low until dough forms.
- Fold in graham cracker pieces and chocolate chunks.
- Cover and chill dough for 2 hours.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 1/4 cup dough, split in half, flatten each piece.
- Place half marshmallow between dough pieces, seal edges, roll into ball.
- Place cookies 3-4 inches apart on baking sheet.
- Bake 9-10 minutes until edges are golden brown.
- Cool on pan 5 minutes before transferring to wire rack.
Notes
