Chocolate S'mores Cookies
This is a brownie-style cookie that gets its dense, chewy texture from using melted butter instead of creamed butter, which keeps things from getting too airy. The whole trick is folding the dough around a marshmallow, which melts in the oven and gives you that gooey center like a classic s'more.
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
Instructions
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in medium bowl.
- In large bowl, whisk melted butter with both sugars until smooth. Add egg, egg yolk, and vanilla; whisk until incorporated.
- Fold in two-thirds of dry ingredients until mixture resembles thick brownie batter.
- Add remaining dry ingredients, graham cracker pieces, and chocolate chunks. Fold until just combined.
- Chill dough for 1 hour.
- Form dough into 10 balls. Flatten each, place marshmallow in center, wrap dough around marshmallow leaving small portion exposed.
- Chill shaped cookies 1-2 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Place cookies 3 inches apart on baking sheet.
- Bake 10-11 minutes until edges are set and marshmallows puff.
- Optional: Use round cookie cutter to shape edges, return to oven 1 minute.
- Cool on baking sheet 5 minutes.
- Transfer to wire rack and top with extra graham crumbs and chocolate while warm.
Notes
Chilling dough is essential to prevent spreading. Cookies will be soft when warm but firm as they cool.
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