These gooey delicious chocolate chip s’mores cookies are the ultra decadence! The torched marshmallows taste amazing and you can do this without having to start a campfire!
CHOCOLATE CHIP S’MORES COOKIES BAKING TIPS
Measuring your flour – One of the biggest baking mistake is not measuring the flour properly. This can lead to very dense baked goods. I consider a kitchen scale to be one of the greatest kitchen tool investments because it’s just foolproof. If you do not have a kitchen scale, make sure to fluff your flour before scooping.
Mixing your dough – Avoid overmixing the cookie dough as the gluten will develop and you will end up with a dense cookie. This is why I recommend to stop mixing as soon as all the ingredients are just combined and folding the chocolate chips and marshmallows manually.
Resting the dough – Resting the dough overnight brings out the flavors of the cookie. I’ve tried not resting the dough before and not only do the cookies spread too much, but they also weren’t as tasty.
Mini marshmallows – You can use regular-sized marshmallows but you will need to cut them into very small pieces. Even the mini marshmallows are too big to be folded into the cookie batter and will not melt during baking. I used mini marshmallows in this recipe and cut them in half. For the cookie topping, you will not need to cut them, just use the whole mini marshamallows.
FREQUENTLY ASKED QUESTIONS
Do I need to use Maldon sea salt flakes? I love Maldon sea salt flakes and using them in this cookie recipe adds a subtle hint of saltiness which balances well with the sweetness of the marshmallows. If you do not have them on hand, you can substitute them with 1/4 teaspoon of salt.
Why torch the marshmallows? This step is optional but so worth it! Not only does it allow me to use my kitchen torch, but it also gives an additional smokey toasty flavor. Once the cookies are out of the oven and on a wire rack without parchment paper, lightly torch for a fraction of a second the top of the marshmallows. It really only takes a fraction of a second as torching any longer will result in a burned marshmallow top.
How to make perfectly rounded cookies? The capricorn in me does not like when my cookies turn out with an irregular shape. Luckily, using a ring mold is an easy and simple technique. Look at how the corner top right cookie is slightly elongated. With a ring mold, circle the cookie and gently wiggle around for a few seconds et voilà! The cookie is perfectly shaped. This should be done when cookies are freshly out of the oven and still hot.
How to store the cookies and for how long? Store the cookies in an airtight container at room temperature up to 3 days. Before eating, warm them up in the microwave at 50% power for 15-20 seconds, they will melt in your mouth! If not planning to eat them right away, you can make the dough ahead of time and freeze the cookie balls in a sealed bag up to 3 months. You will need to bake them for an additional 2-3 minutes.
Equipment
- Food processor optional
- Mixing bowl
- Stand mixer or hand mixer
- Kitchen Torch optional
Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp (1g) cornstarch
- ½ tsp (2g) baking soda
- ¼ tsp (1g) baking powder
- 1 cup (100g) graham crackers 6 full sheets, crumbled
- 10 Tbsp + 2 Tsp (150g) unsalted butter
- ½ cup (100g) white sugar
- ¼ cup (50g) brown sugar
- 1 large egg + 1 egg yolk room temperature
- 1 tsp Maldon sea salt flakes
- 2 tsp (10 ml) vanilla extract
- ¾ cup mini marshmallows cut in half
- ½ cup dark or semi-sweet chocolate chips
- ¼ cup mini marshmallows for topping
- 1 milk chocolate bar cut into half inch pieces, for topping
Instructions
- In a mixing bowl, combine flour, cornstarch, baking soda, baking powder, mix and set aside.
- In a food processor, pulse graham crackers until rough sandy pieces are obtained. You can also roughly manually crush them in a sealed bag.
- Add the graham crackers to the flour mixture and set aside.
- In a saucepan, melt the butter on medium heat until it gets brown and nutty. Let it cool to room temperature.
- In a mixing bowl with a stand mixer fitted with a paddle attachment on low-medium speed or hand mixer on medium speed, mix sugars, Maldon sea salt and cooled butter until well combined.
- Add the egg, egg yolk and vanilla extract. Mix until just combined, when a silky texture is obstained, about 1 minute.
- Add the flour graham crackers and flour mixture and mix until just combined.
- Manually fold in chocolate chips and mini marshmallows pieces into batter.
- With a cookie or ice cream scoop, form same sized dough balls, about 50 g if using a kitchen scale.
- Let the cookie balls rest in the fridge overnight.
- Once cookie dough is rested, preheat oven to 350°F.
- On a cookie sheet lined with parchment paper, place the cookie balls by spacing them about two inches apart.
- Add one or two mini marshmallows in the centre of the cookie with one or two pieces of milk chocolate bar. Bake for 12 minutes in the middle rack.Or
- If you would like your marshmallows and chocolate to be more centered: Bake cookies for 9 minutes, take them out and add the mini marshmallows and chocolate pieces. Bake for another 3 minutes.
- Let the cookies cool on a wire rack.
- Optional: Using a kitchen torch, quickly torch (a fraction of a second) the top marshmallows for a smokey look and taste.
