# S'mores Cookie

This s'mores cookie combines fudgy chocolate cookie dough with graham cracker cookie dough, stuffed with Hershey's chocolate and a gooey marshmallow.

- Total time: 705 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- Mixing bowls
- Stand mixer
- Baking tray
- Cookie scoop
- Blowtorch (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.

## Source

- Original video: https://www.instagram.com/reel/DNRQgfkunHw/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/98c4209d-eef5-4682-8bb8-357637847cb1
- Extracted: 2025-08-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt