Smores Cookies
User Reviews
5
Smores Cookies
Description
Smores Cookies feature a dough made with all-purpose flour, baking powder and soda, cornstarch, and salt to achieve a tender crumb. Butter and sugars are creamed together before adding egg and vanilla, then combined with the dry ingredients. Mini marshmallows are halved to control their expansion during baking, and mixed into the dough along with semisweet chocolate chips and chopped graham crackers. Refrigerating the dough firms it up, aiding in shaping and preventing excessive spreading. Baking at 350°F yields cookies with a soft center and slight crisp edges. The inclusion of the torn marshmallows keeps some pockets of soft, gooey sweetness throughout. The use of a Hershey's bar helps preserve the traditional s'mores taste. Cooling on the baking sheet allows the cookies to set properly for best texture.
The cookies pair well with a glass of milk or a simple hot beverage and are convenient for casual gatherings or everyday treats. When freshly baked, they offer a satisfying chew with bits of crunchy graham cracker and melted chocolate punctuated by soft marshmallow pieces.
To measure flour accurately, use a scale if possible or fluff and level if using cups to avoid dense cookies. If marshmallows puff out irregularly after baking, gently push them back into the cookie shape using a cutter or utensil soon after removal from the oven. Letting the cookies rest on the baking sheet after baking helps them firm up without losing softness.
Ingredients
- 1 1/2 cups all-purpose flour 180g
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp corn starch
- 3/4 cup semisweet chocolate chips
- 10 tbsp butter room temperature, unsalted
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup mini marshmallows OR marshmallow bits, divided
- 1 bar chocolate 1.55oz, Hershey's brand
- 4 graham crackers 56g
Instructions
- Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
- Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
- Refrigerate dough for an hour or more.
- Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
- Leave on pan to cool completely.
Notes
- Measure flour by weight or fluff and level the measuring cup to avoid dense cookies.
- Tear mini marshmallows in half to minimize puffing and control texture during baking.
- If marshmallows expand outward too much after baking, gently reshape them with a cookie cutter or utensil while still warm.
- Allow cookies to cool on the baking sheet to firm up properly without becoming hard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 66mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 157IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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