S’Mores week continues here at the Bluenose Baker! If you missed my s’mores bars on Monday, check them out here. Today’s recipe captures the classic s’mores flavour in soft, chewy cookies! I love bringing these cookies to a party or gathering because they’re so visually striking. Monday’s s’mores bars are delicious but not so pretty. These cookies are tasty and attractive!
The cast of characters: flour, graham cracker crumbs, baking soda, salt, butter, white sugar, brown sugar, vanilla, eggs, mini chocolate chips, mini marshmallows and chocolate bars ( I used Hersheys.)
Preheat the oven to 375° and line cookie sheets with silicone liners or parchment paper.
Whisk together the flour, graham cracker crumbs, baking soda and salt in a medium bowl. You can crush your own graham crackers if you’d like, I took the easy route and bought the pre-crushed crumbs.
Pop the butter and sugars into the bowl of a stand mixer and cream together on medium speed until light and fluffy.
Add the eggs one at a time and beat well after each one, then add vanilla.
Gradually add the dry ingredients, beating on low speed until combined.
Mix in the chocolate chips. You’re going to have lots of chocolate on top, so mini-chips work well to add a bit of chocolate throughout the cookie.
Prep your toppings – chop up the chocolate bars.You can use whatever kind of chocolate you’d like. I went for classic milk chocolate because that’s what I always used for s’mores as a kid (Though I prefer dark chocolate these days.)
Don’t worry about being too precise, but if you aim to cut the bars so each small rectangle is cut into about 3 pieces, you’ll have the perfect amount.
Set up your “s’more station” near the oven – place the chocolate chunks and marshmallows near a cutting board or hot pad where you can set a hot pan.
Scoop the cookie dough onto the prepared pans. I use a medium ( 1 ½ tablespoons) cookie scoop, leveled.
Bake the cookies for 8 minutes, then remove from the oven. They’ll still be quite underdone.
You can see that the edges are starting to set but the middles are still very soft.
Press 3 – 4 marshmallows and 3 – 4 chocolate chunks into the top of each cookie.
I didn’t realize until after this pan came out of the oven that the little guy in the corner didn’t get any!
Return the cookies to the oven for 3 – 4minutes, until the edges are lightly browned and the marshmallows are puffy.
Cool on the pan for a few minutes, then remove to a wire rack.
Alternately, if you like your marshmallows browned or your cookies crispier, leave the cookies in for 9 – 10 minutes for the initial bake, then broil for a minute and a half after putting on the marshmallows and chocolate. Watch them very carefully under the broiler!
However you decide to bake them, s’mores cookies are delicious with a cold glass of milk!
Adapted from: Two Peas and Their Pod
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 – 300 gram package mini chocolate chips, just under 2 cups
- 1 ½ cups mini marshmallows
- Two 100 g milk chocolate bars (such as Hersheys), roughly chopped
Preheat oven to 375°. Line cookie sheets with silicone sheets or parchment.
Whisk together the dry ingredients in a medium bowl.
Place butter and sugars in the bowl of a stand mixer and beat on medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Gradually add the flour mixture, beating on low speed until combined.
Mix in the chocolate chips.
Scoop the dough onto cookie sheet, using a level medium cookie scoop (1 ½ tablespoons.)
Bake cookies for 8 minutes, remove from oven and press 3-4 marshmallows and 3-4 chocolate bar pieces into the top of each cookie.
Return to oven and bake 3-4 more minutes, until the marshmallows are puffy and the edges of the cookies are lightly browned.
Alternately, bake cookies for 10 minutes, then broil for 1-2 minutes after adding chocolate and marshmallows.
Yields 40 cookies.