S'mores Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
15 sheets graham crackers (about 230g or 2 cups crumbs)
02 -
¼ cup (50g) granulated sugar
03 -
2 tablespoons brown sugar
04 -
½ teaspoon baking soda
05 -
½ teaspoon kosher salt
06 -
6 tablespoons butter, melted
07 -
1 large egg, whisked
08 -
½ teaspoon pure vanilla extract
→ Toppings
09 -
12 marshmallows
10 -
¼ cup milk chocolate chips, melted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a food processor, pulse the graham crackers until finely ground to a sand-like texture.
03 -
Transfer the graham cracker crumbs to a medium bowl. Add granulated sugar, brown sugar, baking soda and salt, then whisk to combine thoroughly.
04 -
Stir in the melted butter, whisked egg and vanilla extract until a soft dough forms.
05 -
Scoop the dough into 12 equal mounds (approximately 1½ tablespoons or 37g each) on the prepared baking sheets. Roll into balls and refrigerate for 10-15 minutes.
06 -
Bake cookies until just set, about 8-10 minutes.
07 -
Remove cookies from oven, place one marshmallow on top of each cookie, and return to the oven for 5-7 minutes until marshmallows are melted.
08 -
Allow cookies to cool on the baking sheets for 10-15 minutes before transferring to a cooling rack. Note that cookies will remain slightly soft after cooling.
09 -
Melt chocolate chips over a double boiler or in the microwave. Transfer melted chocolate to a small zip-top bag, snip one corner, and drizzle over the cooled cookies.
# Notes:
01 -
For best results, ensure graham crackers are finely ground for proper cookie texture.
02 -
Cookies can be stored in an airtight container at room temperature for up to 3 days.