Chocolate S’mores Cookies
Why is it that everything s’mores-flavored is so much better than the real thing?
I know I can’t be the only one who feels this way. Real s’mores just don’t have the right ratio of chocolate to graham to ‘mallow… or something… I’m not even sure what the problem is.
But these! These are magnificent. Yes, magnificent. Especially when they are warm and gooey and the marshmallows are all melty, like in a real s’more (you know, the only redeeming quality of a *real* one).
You know what else is awesome about these cookies? They aren’t messy. They *look* messy, but the part of the marshmallow that is exposed, isn’t sticky at all (until you bite into it, of course). Yet another win over real s’mores.
These are basically a thumbprint cookie, only the little well you make in the cookie is filled with half of a marshmallow instead of jam. I love the crackled look of them, with the graham cracker crumble on the outside. They are chewy with a slightly crisp outside, and actually almost taste brownie-like. They are rich, unbelievably delicious, and like I said, best served warm!
Ingredients
- 6 ounces (1 and 1/2 cups) all-purpose flour
- 2 ounces (1/2 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 ounces (1 stick) unsalted butter
- 4 ounces(scant 1/3 cup) granulated sugar
- 4 ounces (1/2 cup, packed) dark brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 to 1/2 cups graham cracker crumbs
- 6 large marshmallows, cut in half
Instructions
- In a small bowl, combine the flour, cocoa powder, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars for at least 5 minutes, until light and creamy. Add in the vanilla extract and egg and beat for 5 more minutes, until whipped. Add in the flour mixture and mix on low until fully combined. Cover with plastic wrap and refrigerate for at least and hour and a half.
- When ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
- Using a 2 tablespoon-sized cookie scoop, scoop dough into your hand and roll into a ball (each ball should weigh almost 2 ounces). Roll the balls in the graham cracker crumbs and place on the baking sheet. You should fit 6 balls on each baking sheet. Cover with plastic wrap and refrigerate for about 10-15 minutes.
- Bake the cookies, 1 tray at a time, for 12 minutes. Remove from the oven, and using the back of a smaller cookie scoop (or a spoon), press into the center of the cookies, creating well. Place 1/2 a marshmallow in each well, sticky-side down.
- Turn the broiler of your oven on high. Return the cookies to the oven and watch carefully until the marshmallows turn golden. Allow the cookies to cool on the baking sheets for 5 minutes.
- Store these in an airtight container and they'll be super soft and chewy and brownie-like!
If you like s’mores recipes, check out my recipe for creamy S’mores Ice Cream:
Or try the only *real* s’mores worth having: S’mores with Homemade Vanilla Bean Marshmallows and Chocolate Ganache:
Or try your hand at super easy, gelatin-free, Vanilla Marshmallow Cream:
they look yummy!
Rachael replied: — March 7th, 2014 @ 10:44 am
Thank you! They're totally dangerous, because once you eat one, you're obligated to eat another 😛
Pingback: Ina's Coconut Thumbprint Cookies | Spache the Spatula
Pingback: Chocolate Cookies N' Cream Cookies | Spache the Spatula
Pingback: S'mores Cookies | Spache the Spatula
Pingback: 28 Recipes for the Fourth of July | Spache the Spatula
Wow, you’re right! Thats so crazy. Although I have to say that I like your idea of using the larger marshmallows. The mini marshmallow to cookie ratio I had just wasn’t enough.
Rachael replied: — February 21st, 2015 @ 1:50 pm
Great minds think alike 😛