S’mores Cookies
Servings 8 cookies
Ingredients
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- ½ teaspoon of baking powder
- 3/4 teaspoon of baking soda
- 1 teaspoon of cornstarch
- 2 sticks of unsalted butter at room temperature
- 1/2 cup of granulated sugar
- 3/4 cup of light brown sugar
- 1 egg + 1 egg yolk
- 1 teaspoon of vanilla extract
- 1 cup of mini marshmallows cut in half or marshmallow bits, divided
- 12 ounces of dark chocolate chunks
- ½ cup of graham cracker crumbs
Instructions
- In a big bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, ½ teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1 teaspoon of cornstarch. Set it aside.
- In another large bowl, use a stand or hand mixer to beat together 2 sticks of room-temperature unsalted butter, 1/2 cup of granulated sugar, and 3/4 cup of light brown sugar for about 2 minutes until it’s smooth and creamy.
- Add 1 egg to the butter and sugar mixture, beat it, then add 1 egg yolk and 1 teaspoon of vanilla extract. Beat until just combined. Scrape the sides of the bowl and beat once more.
- Gradually add the dry mixture to the butter mixture, beating on low speed until just combined. Don’t overmix!
- Reserve a handful of marshmallows and set them aside. Add the rest, along with the chocolate chunks and graham cracker crumbs, to the dough. Beat on low until just combined.
- Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F.
- Once chilled, divide the dough into ¼ cup-sized pieces and roll them into balls.
- Place the dough balls on a parchment-lined baking sheet 2 inches apart. Gently press in the reserved marshmallows.
- Bake the cookies at 350°F for 12-14 minutes.
- Take the baking sheet out and sprinkle the remaining marshmallows on top while they’re still warm, pressing gently into the cookies.
- Leave the cookies on the sheet to cool completely.
- Enjoy your delicious s’mores and cookies!