S'mores Cookie

705 mins
Serves 1
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Directions

  1. 1Combine all-purpose flour, baking powder, baking soda, cornstarch, and salt in a bowl.
  2. 2Combine all-purpose flour, baking powder, baking soda, cornstarch, and salt in a bowl.
  3. 3Combine all-purpose flour, baking powder, baking soda, cornstarch, and salt in a bowl.
  4. 4In a separate bowl, cream together cold butter, white sugar, and brown sugar until just combined.
  5. 5In a separate bowl, cream together cold butter, white sugar, and brown sugar until just combined.
  6. 6In a separate bowl, cream together cold butter, white sugar, and brown sugar until just combined.
  7. 7Add one whole egg, two egg yolks, and a splash of vanilla extract to the butter and sugar mixture and mix.
  8. 8Add one whole egg, two egg yolks, and a splash of vanilla extract to the butter and sugar mixture and mix.
  9. 9Add one whole egg, two egg yolks, and a splash of vanilla extract to the butter and sugar mixture and mix.
  10. 10Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  11. 11Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  12. 12Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  13. 13Split the cookie dough in half (each half should be around 510g).
  14. 14Split the cookie dough in half (each half should be around 510g).
  15. 15Split the cookie dough in half (each half should be around 510g).
  16. 16To one half of the dough, add ground-up graham crackers and graham cracker chunks, mixing until just combined.
  17. 17To one half of the dough, add ground-up graham crackers and graham cracker chunks, mixing until just combined.
  18. 18To one half of the dough, add ground-up graham crackers and graham cracker chunks, mixing until just combined.
  19. 19To the second half of the dough, add cocoa powder, espresso powder, and chopped Hershey's milk chocolate, mixing until just combined.
  20. 20To the second half of the dough, add cocoa powder, espresso powder, and chopped Hershey's milk chocolate, mixing until just combined.
  21. 21To the second half of the dough, add cocoa powder, espresso powder, and chopped Hershey's milk chocolate, mixing until just combined.
  22. 22Scoop both doughs into a large cookie scoop, leaving a space in the middle for the marshmallow.
  23. 23Scoop both doughs into a large cookie scoop, leaving a space in the middle for the marshmallow.
  24. 24Scoop both doughs into a large cookie scoop, leaving a space in the middle for the marshmallow.
  25. 25Press a marshmallow into the center and wrap the cookie dough around it, ensuring a small portion of the marshmallow peaks through the top.
  26. 26Press a marshmallow into the center and wrap the cookie dough around it, ensuring a small portion of the marshmallow peaks through the top.
  27. 27Press a marshmallow into the center and wrap the cookie dough around it, ensuring a small portion of the marshmallow peaks through the top.
  28. 28Place the assembled cookies on a baking sheet and freeze overnight (or for a minimum of 3-4 hours).
  29. 29Place the assembled cookies on a baking sheet and freeze overnight (or for a minimum of 3-4 hours).
  30. 30Place the assembled cookies on a baking sheet and freeze overnight (or for a minimum of 3-4 hours).
  31. 31Top with flaky salt and bake at 325°F (163°C) for 17-18 minutes.
  32. 32Top with flaky salt and bake at 325°F (163°C) for 17-18 minutes.
  33. 33Top with flaky salt and bake at 325°F (163°C) for 17-18 minutes.
  34. 34Optionally, use a blowtorch to toast the marshmallows on top of the baked cookies.
  35. 35Optionally, use a blowtorch to toast the marshmallows on top of the baked cookies.
  36. 36Optionally, use a blowtorch to toast the marshmallows on top of the baked cookies.
  37. 37Let the cookies cool on the baking tray for 15 minutes to set before serving.
  38. 38Let the cookies cool on the baking tray for 15 minutes to set before serving.
  39. 39Let the cookies cool on the baking tray for 15 minutes to set before serving.

Ingredients

  • 355 g All-purpose flour
  • 355 g All-purpose flour
  • 355 g All-purpose flour
  • 8 g Baking powder
  • 8 g Baking powder
  • 8 g Baking powder
  • 6 g Baking soda
  • 6 g Baking soda
  • 6 g Baking soda
  • 3 g Salt
  • 3 g Salt
  • 3 g Salt
  • 4 g Cornstarch
  • 4 g Cornstarch
  • 4 g Cornstarch
  • 227 g Cubed, cold butter
  • 227 g Cubed, cold butter
  • 227 g Cubed, cold butter
  • 200 g Packed brown sugar
  • 200 g Packed brown sugar
  • 200 g Packed brown sugar
  • 120 g White sugar
  • 120 g White sugar
  • 120 g White sugar
  • 2 Egg yolks
  • 2 Egg yolks
  • 2 Egg yolks
  • 1 Whole egg
  • 1 Whole egg
  • 1 Whole egg
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • 25 g Finely blended graham crackers
  • 25 g Finely blended graham crackers
  • 25 g Finely blended graham crackers
  • Graham cracker chunks
  • Graham cracker chunks
  • Graham cracker chunks
  • 25 g Cocoa powder
  • 25 g Cocoa powder
  • 25 g Cocoa powder
  • 1 tsp Espresso powder
  • 1 tsp Espresso powder
  • 1 tsp Espresso powder
  • 3 Chopped Hershey's milk chocolate bars
  • 3 Chopped Hershey's milk chocolate bars
  • 3 Chopped Hershey's milk chocolate bars
  • Marshmallows
  • Marshmallows
  • Marshmallows
  • Flaky salt
  • Flaky salt
  • Flaky salt

Equipment

Mixing bowlsStand mixerBaking trayCookie scoopBlowtorch (optional)

Tips

  • Cover and freeze dough balls overnight (or 3-4 hours minimum).
  • Press marshmallow into the middle and wrap the cookie dough around so just a little peaks through the top to insulate the marshmallow.
  • If using a smaller cookie scoop, cut marshmallows in half.
  • Let cool on the baking tray for 15 minutes to set.
S'mores Cookie | Clip Recipe