Chocolate S’mores Cookies

Name: Chocolate S'mores Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 226 min
Ingredients: 1 2/3 cups all-purpose flour; 1/2 cup Dutch-processed cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon Diamond Crystal kosher salt; 3/4 cup unsalted butter (melted); 3/4 cup dark brown sugar (packed); 1/2 cup organic cane sugar; 1 large egg (room temperature); 1 large egg yolk (room temperature); 1 tablespoon vanilla bean paste; 2/3 cup semi-sweet chocolate chunks (plus more for topping); 4 sheets graham crackers (broken into pieces); 10-12 regular-sized marshmallows

Ingredients

1 2/3 cups all-purpose flour

1/2 cup Dutch-processed cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon Diamond Crystal kosher salt

3/4 cup unsalted butter, melted

3/4 cup dark brown sugar, packed

1/2 cup organic cane sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1 tablespoon vanilla bean paste

2/3 cup semi-sweet chocolate chunks, plus more for topping

4 sheets graham crackers, broken into pieces

10-12 regular-sized marshmallows

Make the Cookie Dough

First, get your dry ingredients together in a medium bowl; just whisk the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt until combined.

In a separate, larger bowl, vigorously whisk the melted butter with the dark brown and cane sugars until the mixture is completely smooth. Then, whisk in the egg, the egg yolk, and the vanilla bean paste until everything is incorporated.

Now, switch to a spatula and fold in about two-thirds of the dry ingredients. You’re looking for it to resemble a thick brownie batter, so stop when you still see a few streaks of flour.

Toss in the rest of the dry ingredients, along with the graham cracker pieces and semi-sweet chocolate chunks. Fold everything together until it’s just combined; it’s important not to overmix the dough at this stage.

Chill and Shape the Cookies

Cover the bowl tightly and let the dough chill in the refrigerator for at least an hour. This step is critical; it keeps the cookies from spreading into thin discs when they bake.

Once the dough is chilled and firm, scoop it out into ten large balls. Take one of the balls, flatten it between your palms, and place a marshmallow right in the center.

Fold the dough up and around the marshmallow, pinching the seams to seal it in but leaving a small part of the marshmallow peeking through the top.

Place the shaped cookies on a baking sheet, cover them, and let them chill for another 1-2 hours. I know, more chilling, but this second round really ensures they hold their shape.

Bake the Cookies

When it’s about time to bake, start the oven preheating to 350F and get a baking sheet lined with parchment.

Arrange the chilled cookies on the sheet, but give them plenty of room – about 3 inches apart should do it so they don’t spread into each other.

Bake them for about 10-11 minutes. You’ll see the marshmallows puff up and the cookies will spread out a bit, but the edges should look set.

If you want perfectly round cookies, a little trick is to use a large, round cookie cutter to gently scoot the edges inward as soon as they come out of the oven. Then, pop them back in for one more minute to set that perfect shape.

Let the cookies cool on the baking sheet for 5 minutes before you move them to a wire rack. While they’re still warm, you can sprinkle some more graham cracker crumbs and chocolate chunks on top.