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- 5 ounces (142 g) graham crackers (typically one full sleeve)
- 1 3/4 cups (245 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (170g) unsalted butter, very soft
- 3/4 cup (161 g) packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (12 ounces) roughly chopped chocolate or chocolate chips
- About 2 cups mini-marshmallows
- Medium cookie scoop
- Baking sheets
- Silpat baking mat
I had a single unopened sleeve of graham crackers, several assorted packages of chocolate, and half a bag of somewhat stale mini marshmallows, all unearthed from the pantry on a rainy late-summer/early-fall afternoon.
What’s a gal to do but make chocolate and marshmallow S’mores Cookies?
These cookies start with my Classic Chocolate Chip Cookie dough, and swap out some of the flour for crumbled graham crackers. I used a mix of chopped chocolate and chocolate chips — what I had in the cupboard — and liked the way some bites were filled with chocolate and some bites were more graham cracker cookie.
Add the marshmallows in the last few minutes of baking. This is key. Any sooner and the marshmallows melt and totally disappear into the cookie.
Continue baking the cookies with the marshmallows just until you see the marshmallows starting to get melty on the bottom edges, then pull the cookies from the oven. The marshmallows will continue to melt as the cookies cool, and you’ll be left with perfect gooey puddles.
I did not get anywhere near my quota of campfires OR s’mores this summer, so these cookies are filling a definite void in my life. They would be perfect if you have any camping trips in your near future, but they’re also a sweet memory of summer all year round.
1 Make the graham cracker crumbs: Place the graham crackers in the bowl of a food processor. Process in pulses until the crackers are completely broken down into crumbs. (Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)
2 Combine the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
3 Beat the butter and sugars: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.
4 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.
5 Mix in the dry ingredients: Add the graham cracker and flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.
6 Mix in the chocolate: Add all of the chocolate chips or chopped pieces, and beat on low speed for just a few seconds until incorporated.
7 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
8 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
9 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.
10 Bake the cookies: Bake the cookies for 10 minutes, then remove from the oven. Gently press 3 to 4 mini marshmallows into the tops of each cookie. (See Recipe Note for more ways to tinker with when to add the marshmallows.)
Return the cookies to the oven and bake for another 2 to 3 minutes, until the marshmallows look like puff balls and are just starting to melt around the bottom. The marshmallows will continue to melt after the cookies come out of the oven.
11 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.
11 Continue baking cookies in batches until all the cookie dough has been used.
12 Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week. The marshmallows may stick to the wax paper; just gently peel the paper away when removing cookies.