Giant S’mores Cookies

Name: Giant S’mores Cookies
Prep time: 1 h
Cook time: 22 min
Yield: 15 giant cookies
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 ⅔ cups bread flour; 1 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ teaspoons sea salt; 1 ¼ cups unsalted butter; 1 ¼ cups packed light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 bag dark chocolate chips; 8 full-size graham crackers; 4 full-size Hershey chocolate bars; 15 regular-size marshmallows; Flaky sea salt

User Reviews

4.6

75 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
1 d
Servings
15 giant cookies
Course
Baked Goods

Giant S’mores Cookies

Iris Warren

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Chewy chocolate chip cookie dough covers an entire graham cracker square and a marshmallow to create these giant s’mores cookies. These are the ultimate s’mores treat!

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Ingredients

Servings

2 cups minus 2 tablespoons cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons sea salt
1 ¼ cups unsalted butter softened
1 ¼ cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag dark chocolate chips 20-ounces
8 full-size graham crackers broken in half to create 16 squares
4 full-size Hershey chocolate bars broken into 4 pieces each for 16 total pieces
15 regular-size marshmallows
Flaky sea salt for finishing

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Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and mix until they are evenly incorporated into the dough. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, remove dough from the refrigerator and allow it to sit at room temperature for 30 minutes before preheating the oven to 350°F .
Line a baking sheet with parchment paper or a nonstick baking mat. Place 5 graham cracker squares on a baking sheet. Top each graham cracker with a piece of chocolate followed by a marshmallow.
Scoop 5 4-ounce mounds of dough. Flatten the mound of dough into a disk large enough to cover the graham cracker and push down gently to cover the graham cracker and marshmallow. Sprinkle lightly with sea salt and place the entire cookie sheet into the refrigerator to chill for an additional 25 minutes - this will prevent the cookies from spreading too much in the oven. Bake until golden brown but still soft, 22-24 minutes. Let cool on the baking sheet for 10 minutes, then slip cookies onto a wire rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.