S'mores Cookies

Enjoy a summer favorite dessert all year long with S'mores Cookies. A fudgy chocolate cookie topped with marshmallow cream and graham cracker crumbs!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 40

Servings 2-cookie servings (24 cookies total)

Calories 277kcal

Author Toni Dash

Ingredients

1/4 cup plus 2 tablespoons All Purpose Flour regular or gluten-free measure-for-measure style Flour
1/4 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 cups plus 1/3 cup Semi-Sweet Chocolate Chips
2 tablespoons Unsalted Butter
2 large Eggs
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/2 cup Marshmallow cream/fluff homemade or store-bought
1/4 cup Graham Cracker Crumbs regular or gluten-free

Instructions

Making the Chocolate Truffle Cookies

Preheat oven to 350 degrees. Prepare two large baking sheets with a silpat or parchment paper.
In a small mixing bowl, combine the flour, baking powder and salt. Stir to fully mix and set aside.
Melt the 1 ½ cups chocolate chips and the butter (combined) using double boiler, a metal mixing bowl over a saucepan of boiling water OR the ‘melt’ function of a microwave. Stir as needed during the melting process, until smooth texture. Do not overcook.
Using a mixer, lightly beat the eggs (alternatively a whisk may be used).
Mix in the sugar.
Add the melted chocolate, and vanilla extract, mixing until fully combined.
Gradually stir in dry ingredients to fully combine.
Stir in the remaining 1/3 cup of baking chips.
Place tablespoon amounts of the cookie dough on the prepared baking sheets with 2 inch spacing in between them. Bake for 10 minutes and check for doneness (the cookies will have some cracks in them, be glossy but not dry; do not overcook); if still too soft allow to bake a few more minutes.
Note: different baking sheet types (dark or light colored) make a difference of a few minutes in the baking duration.
Allow cookies to cool for 5 minutes on the baking sheet, remove and place on cooling rack to cool completely.

Making the S’mores Cookies

Spread 1 teaspoon of marshmallow cream on the top of a chocolate truffle cookie followed by a sprinkling of ½ teaspoon graham cracker crumbs. Repeat for the remaining cookies.
Place S’mores Cookies on a baking sheet under a preheated broiler for 30-60 seconds; watch closely to prevent burning! Broil until the marshmallow cream begins to turn golden and puffy.
Remove, allow to cool for a few minutes before serving.

Notes

Use a cookie scoop. Using a cookie scoop for this recipe makes it go much faster with less mess and the cookies will all be the same size (so will bake uniformly).

Do not overbake the cookies. The chocolate truffle cookies will look glossy when done (refer to photos), not dry. Be careful not to bake the cookies too long thinking they are not done.

Baking time variation. Different baking sheet types (dark or light colored) make a difference of a few minutes in the baking duration.

Monitor the cookies when under the broiler. The cookies will just need 30-60 seconds for the crumbs and marshmallow fluff to lightly brown. they can quickly burn so watch carefully!

How to Store

Store in an airtight container in a single layer if possible, at room temperature. If stacking place a layer of wax paper or parchment paper in between layers to help avoid cookies sticking together.

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