S’mores Cookies
I’ve been MIA on the blog for a minute but fear not, I’ve still been baking and have loads of new and old exciting recipes that I can’t wait to share with you.
I’ve been going through a cookie phase these past few months and I’m thinking of changing my whole baking persona into a Dr.Frankenstein of cookie monsters era! Expect to see more experimental and delicious cookie recipes in the near future.
With the 4th of July vastly approaching I thought it was only right to incorporate an American summer favourite into a delicious cookie.
Starting with a nice chocolate chunk cookie base I wanted to see how throwing a classic s’more smack bang in the middle would work. Needless to say after trying and changing ratios in the cookie, s’more, dough rest time, temperature and timing, I’m pretty happy with the outcome.
Lots of things will determine the outcome of a good cookie. Personally, I think your choice of ingredients will take your cookies from good to spectacular. Good quality ingredients are key to making your best bakes. I always use King Arthur’s flour in all my baking, cookies, cakes, biscuits. They always turn out a superior product. For butter my go to is always Kerrygold unsalted, you can use salted too but I like to control the salt content myself.
For your s’mores feel free use your go to favourites. Graham crackers and Hersheys are the traditional go to here in the US but I always like to use Irish products when and where I can but again that’s personal preference and gives me that taste of home. I’m using cadburys dairy milk chocolate bars and mcvitees digestives for mine. Use your favorite chocolate and biscuit here, all will make for a delicious bake.
All that being said, I tried to make this as easy as possible so it would be a fun family recipe you could make with kids or your friends or just for you if you’re in the mood for something sweet and indulgent. I’m using melted butter here so there’s no need to cream your sugar and butter and absolutely not necessary to even use a stand mixer if you don’t have one, it also means less clean up. Your dough will be chilled so there’s no need to worry about the melted butter causing excess spread but I do recommend chilling it at least over night to get a nice firm dough and for them to bake more evenly.
This is (hopefully) a nice simple recipe and hopefully easy for you to follow, let me know what you think.
Happy 4th! 🇺🇸
S’mores Cookie Recipe
⏲️ Prep Time: 20 minutes
⏲️ Rest Time: 1-24 hours
⏲️ Bake Time: 15 minutes
🍪 Servings: 15 large cookies
Equipment
large baking sheets
silicon baking sheets
weighing scale
measuring spoons
large mixing bowl/electric mixer
mixing bowl
measuring spoons
sieve
blender/rolling pin + ziplock
spatula
airtight container
cooling rack
Ingredients
chocolate chunk cookie
270g/2 1/4 cups all purpose flour
8g/ 1/2 tbsp cornstarch
3.75g/ 3/4tsp baking soda
1.25g/ 1/4tsp baking powder
2.5g/ 1/2 tsp salt
100g/ 1/2 cup dark brown sugar
100g/ 1/2 cup light brown sugar
100g/ 1/2 cup granulated sugar
227g/1cup unsalted butter
1 large egg + 1 large egg yolk (room temperature)
10ml/2 tsp vanilla essence
240g/12oz chocolate bar + extra for top of cookies
Baby S’mores
4 digestive biscuits/graham crackers
8 large marshmallows
15 small squares of chocolate
Instructions
1.
Weigh out your sugar into a mixing bowl or the bowl of a stand mixer if using. Give it a stir with a fork if the brown sugar has any little lumps.
2.
Melt your butter on low in a pot on the stovetop or in the microwave, stirring at 20 second intervals until fully melted. Add butter to sugar mix with eggs and vanilla essence, give it a stir until fully combined.
3.
Weigh out and sieve your flour, cornstarch, salt, baking powder and soda into a different mixing bowl and give it a stir. Add to your wet mixture a cup at a time, stirring each time until combined.
4.
Chop up your chocolate bar into small chunks and add to your cookie dough. I like to do mine in the stand mixer and I mix it through for about a minute, just until everything is combined. You can use a spatula if you want to, just make sure it’s fully combined and the flour is fully incorporated.
5.
Place in an airtight container and place it into the fridge to cool for at least an hour, preferably 24 hours. I like to leave it over night.
6.
Preheat your oven to 250 degrees Fahrenheit. Take your dough out of the fridge.
7.
Make your mini s’mores. Cut off the edges of your digestives so you’re left with squares. Cut them into 4 mini squares. Keep the left over biscuits aside to coat your cookies.
8.
Cut your big marshmallows in half and your chocolate into squares that will fit on top of your biscuit.
9.
Make up your 15 mini s’mores. Using a tablespoon scoop a heaped tablespoon of dough and flatten it out. Place your s’more on top and top it with another flattened tablespoon and dough. Pinch the dough together and roll it into a ball so that the s’more is completely covered. Repeat until all your dough is gone.
10.
Crush your excess biscuits together in a blender or place in a ziplock and crush with a rolling pin until they’re like breadcrumbs. Add an extra biscuit or two if you think it’s necessary.
11.
Roll your cookie dough balls in the biscuit crumbs until completely covered.
12.
Place your silicon mat/mats on your baking trays and place 6 balls on each, spacing them out evenly.
13.
Bake in the center of the oven for 12-15 minutes until the sides are starting to brown and they have spread out and puffed up. I did mine for 15 minutes and they set perfectly. They’ll continue to cook and set after you take them out. 15 minutes game me a nice chew and a soft center.
14. They might look a little all over the place when they come out but fear not, I use a large round cookie cutter to shape them into a perfect circle cookie shape. Just place it around the cookie and roll it in a circular motion until you get the shape you want.
15. Place a chunk of chocolate right in the center of each cookie.
16.
Let the cookies cool on the tray for 10-15 and then transfer them to a cooling rack until completely cooled.
17.
You can store the cookies in an airtight container and they will be delicious for up to a week.
Happy Baking 👩🏻🍳🇺🇸🇮🇪