Okay, so I have to get this part out of the way: there are no graham crackers involved in the creation of this cookie. Or rather, the "graham cracker" has been swapped out for a soft chocolate cookie. I might experiment with this for next year to see if I can make a richer, graham cracker-like cookie to make these true s'mores cookies, but for now, you'll all just have to live with chocolate cookies, LOL.
Getting these "picture perfect" is a bit tricky, since the marshmallows have a tendency to slide. But we're here to eat the cookies, not Instagram them, right? In any case, the recipe is after the jump.
The ingredients:
- 1/2 cup butter
- 1 bag of semisweet chocolate chips (12 oz. bag)
- 1 1/4 cups brown sugar
- 3 eggs
- 2 tsps vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups flour
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 8 oz. semisweet baking chocolate
- 16 large marshmallows
How to make them:
- Melt the butter and chocolate chips together in a medium saucepan over medium heat. Stir the mixture constantly until melted; once the mixture has fully melted, remove from the heat. Let cool for 5 minutes.
- In a mixing bowl, add the brown sugar, eggs, and vanilla. Beat until just combined. Add the melted chocolate and again, beat until just combined.
- Add the cocoa powder, flour, baking powder, and salt to the chocolate mixture, Mix on low until just combined. Do not over-mix!
- Cover the bowl with plastic wrap and refrigerate for 2 hours.
- When you're ready to bake the cookies, take the dough out of the fridge and preheat the oven to 325 degrees. Take your baking sheets and line with parchment paper.
- Using your small spoon, scoop out chunks of the chilled dough. Roll them in your hands into balls about 1 inch in diameter, placing on the sheet when ready.
- Bake the cookies for 12 minutes.
- While the cookies are baking, take your baking chocolate and cut it into squares about 1 inch in diameter. You need one square of chocolate for each cookie. Take the marshmallows and cut them in half (you might need a serrated knife for this; I found cutting them to be a little tricky).
- Once the 12 minutes is up, pull the baking sheets out of the oven but leave the oven on. You're not done yet!
- Put one square of baking chocolate on top of each cookie, and then a marshmallow half on top of that. Put the cookies back in the oven to bake for an additional 4 minutes.
- Once finished, remove the baking sheets and let the cookies cool on them for 5 minutes. Then transfer them to wire cooling racks to cool completely.
