S’mores Chocolate Chip Cookies
A heavenly fusion of gooey marshmallows, rich chocolate, and golden cookies
Ella Mabry•Apr 7, 2024
Here’s the thing about s’mores desserts: they’re never that good. I actually try to avoid ordering anything s’mores because I know it’ll lead to severe disappointment. Don’t get me wrong—s’mores themselves are a godsend. We had a firepit growing up and would invite people over every weekend in the summertime with the intention of making s’mores. It was a non-negotiable. (This recipe is from Ryan Nordheimer)
I'm Ella, a London-based food blogger who makes cooking simple and focuses on healthy recipes. I'm passionate about helping others enjoy nutritious meals that are easy and fun to make.
Instructions
Place the mini marshmallows (1 cup) in the freezer. Add the butter (1 stick) to a small saucepan and place over medium-high heat. Continue stirring until the butter turns brown, about 3-4 minutes. Dump into a large heat-safe bowl.
Add the dark brown sugar (½ cup) and sugar (3 Tbsp) to the bowl. Whisk to combine the ingredients and break up any sugar lumps.
Crack in the egg (1) and add the vanilla (1 tsp). Whisk for 1 minute. Whisk in the kosher salt (½ tsp), baking soda (½ tsp), and malted milk powder (3 Tbsp).
Switch to a rubber spatula and stir in the flour (1 cup) until no dry spots remain. Add most of the chocolate (3 ⅓ oz) and graham cracker crumbles (4) to the batter. Stir to incorporate.
Remove the mini-marshmallows from the freezer. Using a 1/4-cup ice cream scoop, scoop a portion of the cookie dough into your palm. Flatten it and then place 7 mini marshmallows in the center. Enclose the cookie dough around the marshmallows and roll into a smooth ball. Place on a large plate and repeat with remaining dough.
Top the dough balls with the remaining chopped chocolate and graham cracker crumbles. Place plate in the refrigerator and let dough chill for at least 30 minutes but best at least an hour.
Preheat the oven to 375°F with a rack set in the middle position. Place 5 dough balls evenly spaced on a half-sheet tray. Bake for 12-13 minutes, or until the cookies are golden, the edges feel firm when pressed, and the marshmallows are just starting to ooze out.
Remove the sheet from the oven, sprinkle the cookies with flaky salt, and let cookies cool completely on the sheet. Repeat with remaining dough balls.