Bakery Style S'mores Cookies
Unlike a brownie-style cookie that uses melted butter, these bakery-style s'mores cookies get their height and puffy texture from creaming room-temperature butter with sugar. This process whips air into the dough, giving the cookies a softer, cakier lift. The trick here is to wrap the dough completely around half a marshmallow, which creates a gooey, melted center that stays soft even after the cookies cool.
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
Cookies must be completely sealed around marshmallow to prevent leaking during baking.
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