Video
S’mores Cookies
Soft and chewy cookie dough made to taste like graham crackers with toasted marshmallows and dark chocolate chunks topped with sea salt!
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- 1 tablespoon (15ml) honey
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- ⅔ cup (95g) whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 5 oz (142g) dark chocolate* chopped into chunks plus extra for topping
- ¾ cup (40g) mini marshmallows
- finely crushed graham crackers for rolling
- flaky sea salt for topping
*NOTE: I also love these single origin couverture chocolate discs or chopping up my favorite 70% bars. If you prefer semisweet chocolate, these are my favorite semisweet chocolate chips.
Instructions
- Combine softened butter with brown sugar, honey and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, creamy and slightly fluffed. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium-low speed for 2 minutes. It should look more like a paste or damp sand rather than a very pale aerated mixture. Add the egg and mix until well incorporated.
- Combine both flours, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly. Add the flour mixture to the creamed butter mixture and mix until just incorporated.
- Add chocolate chunks and marshmallows and fold them through the dough.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place crushed graham crackers in a small bowl and press cookie dough balls into the crumbs but don’t roll around all the way. Place dough balls onto the prepared baking sheets spacing them at least 3 inches apart with the graham cracker side up.
- Bake for 9-11 minutes until evenly golden and still soft in the middle. Let cookies cool and set completely on the baking sheets since the marshmallow that oozes out is very sticky while warm. Sprinkle flaky sea salt on top while still warm if desired.
