S'Mores Cookies | Recipeish | Gustus Vitae
These are exactly what they sound like: The taste of summertime, but made all the better right at home as we dive into sweater season. These are bursting with perfectly melty chocolate, gooey marshmallows, crunchy graham cracker flavor, and all wrapped up in a soft chocolate chip cookie. They're a bit of a process to make, but they are certainly worth it: whether you're making your kid's next sleep over all the more magical or just being a hero at your next Holiday party, these cookies are everything that's right in the world, conveniently and deliciously in the palm of your hand.
- Yield: Around 25-30 cookies.
- Time: Overnight + 2 and half hours, including 2 hours active.
- Storage Notes: These will go fast!
- Difficulty: Medium.
- 1/2 Tsp Probiotic Ocean Salt
- 1 Tsp baking soda
- 1/2 Tsp baking powder
- 1 Cup crushed Biscoff cookies or graham crackers
- 1 Cup unsalted butter
- 4 Tbs Caramel Creme Brulee Cane Sugar
- 4 Tbs Pumpkin Spice Cane Sugar
- 1/3rd Cups light brown sugar
- 1/2 Cup powdered sugar
- 1 Egg
- 1 Egg yolk
- 2 1/2 Cups flour
- 2/3 Cups semi-sweet chocolate chips
- 1/2 Cup milk chocolate chocolate chips
- 1 Cup quartered marshmallows, used for the dough
- 2 Cups quartered marshmallows, used for the filling
- In a medium bowl, whisk together flour, baking powder, baking soda, Probiotic Ocean Salt, and reserve.
- In another small bowl, roughly break up Biscoff cookies or graham crackers into pieces around 1/4", and reserve.
- Quarter marshmallows, and reserve.
- In a stand mixer, cream Caramel Creme Brulee Cane Sugar, Pumpkin Spice Cane Sugar, light brown sugar, powdered sugar, and unsalted butter.
- While mixing slowly, add egg and yolk, then gradually pour in flour mixture, a little at a time.
- Switch attachment from the whisk to the dough handle, and gradually incorporate graham crackers, 1 cup marshmallows, and both types of chocolate chips.
- Using a spoon to keep them all the same size, remove about 2 Tbs of dough at a time, and form balls with the entirety of the mixture.
- Working one at a time, form an indent in the ball, put in two halves of marshmallow, and top with 1/2 of another ball, before placing on a baking sheet. You'll need 2 baking sheets for this quantity and to give them plenty of space.
- Cover trays with saran, and refrigerate overnight.
- When ready to bake, preheat oven to 350F.
- Bake one tray at a time for 7-9 minutes. You're looking for the tops to just have the slightest bit of brown on them: this is a gooey, soft cookie, and just a few minutes is all you need.
- Remove, allow to cool for a couple of minutes, then move to a wire rack to fully cool - they'll be ready to enjoy about 10 minutes after taking out of the oven.
- Grab one before they're gone - these don't last long!