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I do love a s’mores cookie. The combination of chocolate, graham crackers paired with a toasted mallow is one of my favorite combinations. Last summer I shared my first s’mores recipe which you can find here. It’s a good one that has most of the goodness inside the cookie.
I had no intention of creating another s’mores cookie version. Until I saw these. Bernice from Baran Bakery created marbled s’mores cupcakes with chocolate buttercream and toasted meringue and I was blown away. What a genius idea. I immediately wanted to create a similar version using cookies, and here we are!
Cookie 411
Difficulty: I’ll be honest – there is a lot going on with this recipe. Browned butter, two different cookie flavors. Melting chocolate and dipping cookies. Toasting mallows. This recipe is not for the faint of heart – but entirely worth it. Because of all that is required to make the recipe as listed, I give this one a score of 7 (1 being easy, 10 being challenging).
Flavor: This one is PACKED! Browned butter. Vanilla and chocolate. Dark chocolate and toasted marshmallow with some graham cracker crumbs on top. I mean every bite is decedent and making you crave for more.
Shelf Life: These really should be eaten same day for maximum freshness. You can store in the refrigerator but store in tall, wide airtight container so you don’t need to stack the cookies. These can stay fresh for 3 to 5 days, or you can place in a freezer safe tupperware container for up to 3 months.
Tips & Tricks
Two flavors, one bowl: Feel confident in this recipe that you will make both flavors in ONE bowl. Because we all can’t stand the excess dirty bowls – no one needs that.
Browned Butter: Gimme all that nutty delicious flavor from browned butter. It really helps elevate the cookie and I plead with you to not skip this step. You can find the How To HERE.
Cocoa Powder: I used Valrhone Cocoa Powder in this recipe which is considered a ‘lightly Dutch processed’ cocoa (according to Valrhona’s website). But of course any Dutch processed cocoa will do the job. Make sure to sift in cocoa powder so you eliminate any lumps.
Ghirardelli Chocolate Melting Wafers: I only use Ghirardelli melting wafers because they are so delicious, and so very easy to use.
Marshmallow Fluff: I cheated here and used Jet Puffed marshmallow creme because I wasn’t about to make this recipe difficult 10 by having you make your own marshmallow (although believe me – homemade marshmallow is SO MUCH BETTER).
Tools For The Job
silicone baking mat
parchment paper
kitchen blow torch (you may need to purchase butane separately)
Marbled S’mores
Yields: 12 cookies
Prep Time: Approximately 45 minutes
Chill Time: 12 to 24 hours
Bake Time: Approximately 13 – 14 minutes
Total On Hands Time: Approximately 2 hours
Ingredients
300 g (2 cups) all purpose flour
220 g (1 cup) unsalted browned butter, softened (How To HERE)
150 g (¾ cup) sugar
1 large egg PLUS 1 egg yolk
2 tsp vanilla extract
2 tbsp corn starch
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
2 tbsp Valrhona cocoa powder
3 – 4 oz Jet Puffed Marshmallow Creme
1 cup Ghirardelli Dark Chocolate melting wafers
3 – 4 graham crackers, crumbled (for topping)
Directions
In a stand mixer bowl fitted with whisk attachment, or bowl with hand held mixer, cream butter, sugar and vanilla until light in color and fluffy – about 2 to 3 minutes. Add egg and egg yolk, and combine well. Scrape bowl as needed to combine well. In a separate bowl, combine flour, corn starch, baking soda, baking powder and sea salt and sift well. Add dry ingredients to wet ingredients and mix on medium low until just combined.
Divide dough in half, and set one half aside. Take the other half and sift in cocoa powder, and then use spatula to fold the cocoa powder into the dough. This is best done by hand so you do not overtax the dough with the mixer. Once the cocoa powder is well incorporated, move the cocoa powder up against one side of the bowl and add the vanilla dough to fill the other side.
Using the 3 tbsp ice cream scoop, scoop out the dough beginning with one flavor and moving towards the other. You can move back and forth between flavors as you scoop to create the marbling as much or as little as desired. Place dough on baking sheet fitted with silicone baking mat at least 1” apart. Place in refrigerator for no less than 12 hours or up to 24 hours.
Preheat oven to 350 F. Place baking sheet directly from refrigerator into oven, and bake for approximately 13 to 14 minutes, or until you begin to see the bottoms browning. Remove from oven and place on wire rack to cool. Allow to cool completely before proceeding to decorate as s’mores.
Fit a baking sheet with parchment paper, and have the marshmallow fluff and kitchen blow torch readily available. Melt the Ghirardelli chocolate wafers in the microwave according to packet directions. Remove from microwave, and very carefully because it may be HOT, dunk the cop of the marbled cookie into the chocolate. You can also spoon the chocolate on top of the cookie. Allow the chocolate to set a bit before proceeding to next step.
Once the chocolate as set, spoon about 1 – 2 tablespoons of marshmallow fluffy onto the cookie. Top all the cookies, and then with your kitchen blow torch on low, very carefully toast the marshmallow. PLEASE BE CAUTIOUS IN THIS STEP. Read and follow all the instructions for your kitchen blow torch to ensure maximum safety and understanding happens as you handle it. Once the marshmallow is toasted you can top with crumbled graham crackers. Enjoy!
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