Introducing S’mores Cookies, a delightful fusion of two beloved treats! These cookies boast a graham cracker base topped with chocolate, gooey marshmallow, and a delicious chocolate chip cookie.
Why You’ll Love This Recipe:
- S’mores Cookies bring together the best of both worlds: s’mores and chocolate chip cookies.
- This recipe is perfect for small batches, ideal for solo indulgence or when you’re craving a modest treat.
- With just under an hour of prep time and minimal ingredients required, these cookies are quick and easy to whip up.
- Who can resist a chocolate chip cookie baked atop a s’more? It’s a match made in dessert heaven!
- A fantastic solution for satisfying s’mores cravings when a campfire isn’t an option.
Tips And Tricks:
- Chilling the cookie dough is crucial to prevent excessive spreading during baking.
- The chilled dough may be slightly sticky, but that’s okay. Work swiftly to avoid warming it up too much when assembling the cookies.
- Ensure the cookie dough adheres firmly to the graham cracker to prevent tipping during baking.
Frequently Asked Questions:
- Why does my cookie collapse during baking? Make sure to firmly press the cookie dough onto the graham cracker before baking to prevent tipping.
- Can I make these gluten-free? Absolutely! Just opt for gluten-free graham crackers and use a 1:1 gluten-free flour blend.
- How can I make these vegan? Simply swap in vegan alternatives such as vegan butter, chocolate, marshmallows, and graham crackers.
S’mores Cookies
Ingredients
Chocolate Chip Cookies:
- 3 tbsp melted grass-fed butter
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1 egg at room temperature
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chunks
S’mores:
- 5 graham cracker squares
- 5 pieces of dark chocolate
- 5 large marshmallows
Instructions
- Begin by preparing the cookie dough. In a bowl, mix melted butter, vanilla extract, coconut sugar, and room temperature egg until well combined.
- Fold in the all-purpose flour, baking soda, and salt.
- Add the chocolate chunks and mix until fully incorporated. Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place 5 graham cracker squares on the baking sheet and top each with a piece of chocolate and a large marshmallow.
- Use a cookie scoop to form the chilled dough into balls. Flatten each ball between your palms and then press onto the s’mores, ensuring they adhere firmly.
- Bake for 10-11 minutes, then let cool for 5 minutes before enjoying!
Notes
- Chilling the cookie dough helps prevent excessive spreading.
- Work quickly when handling the slightly sticky dough.
- Firmly press the cookie dough onto the graham cracker to prevent tipping during baking.