S’mores Cookies
These s'mores cookies are heaven in your mouth with a sweet and soft marshmallow top and creamy chocolate ganache all supported by a delicious graham cracker cookie base. Heat in the microwave for 10-15 seconds before enjoying to allow the chocolate to warm up and make it even tastier!
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Servings: 24 cookies
Calories: 201kcal
Ingredients
For the graham cracker cookie base
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs approximately 14 rectangles
- 1 cup flour
For the ganache
- 8 ounces dark chocolate chopped
- 3/4 cup heavy cream
For the topping
- 1 cup homemade marshmallow fluff
Instructions
- Pulverizing your graham crackers until they're crumbs.
- In a mixing bowl, mix together butter and the sugars until combined, but don't beat until creamy. Add the egg and vanilla and again mix until incorporated without whipping it. Add the baking soda and salt and stir to combine. Add the graham cracker crumbs and your flour and mix just until incorporated.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 egg, 2 teaspoons vanilla, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups graham cracker crumbs, 1 cup flour
- Using a cookie scoop or teaspoon scoop out 24 rounds of the cookie dough. Place them onto two cookie sheets covered in a silpat or parchment paper.
- Press thumb gently into each cookie to create a well. Dip thumb into any "extra" graham cracker crumbs after every few cookies to keep the dough from sticking. Place into the fridge to chill for at least twenty minutes.
- Preheat oven to 350 degrees while the cookies are chilling, then bake for 8 minutes. Gently press the wells again to reform them deeper after baking.
- While the cookies are cooling, make the ganache. In a heavy saucepan, scald the cream. Immediately remove from the heat and pour over a bowl containing chocolate. Let this sit for two minutes, then stir gently until the mixture is even and smooth.3/4 cup heavy cream, 8 ounces dark chocolate
- Once cookies have cooled and set up, gently twist them to ensure they release from the cookie sheet. Add a dollop into the well of each cookie.
- Either make your marshmallow fluff or use purchased marshmallow fluff. Place it into a pastry bag with a wide star tip. Pipe a marshmallow fluff top to each s'mores cookie.1 cup homemade marshmallow fluff
- Using a kitchen torch or the broiler in your oven, toast the tops of the s'mores cookies. Broil just a minute or two for the tops to brown - any longer and they will burn.
- Let the cookies cool slightly to reset the graham cracker cookie base, then serve immediately or store in an airtight container in a single layer.
Notes
- Don't whip your butter and sugar until they're creamed. This encourages your cookies to spread, and you want them to hold their shape. Make sure to refrigerate your cookies on the sheet before baking to also encourage them to hold their shape when baking.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 119mg | Fiber: 1g | Sugar: 16g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.