Smores Cookies Graham Marshmallow (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup (226 grams) unsalted butter, room temperature
02 -
3/4 cup (150 grams) granulated sugar
03 -
3/4 cup (150 grams) light brown sugar, packed
04 -
1 large egg, room temperature
05 -
1 large egg yolk, room temperature
06 -
2 teaspoons vanilla extract
07 -
2 3/4 cups (345 grams) all-purpose flour, spooned and leveled
08 -
1 teaspoon baking soda
09 -
1 teaspoon corn starch
10 -
1 teaspoon kosher salt
11 -
1/3 cup finely ground graham cracker crumbs
12 -
1 1/2 heaping cups chocolate chips (milk, semi-sweet, or dark)
→ Toppings
13 -
8 large marshmallows, sliced in half
14 -
16 soft caramels, sliced into 3 small pieces
# Instructions:
01 -
Slice the marshmallows in half and place in the freezer while you prepare the dough.
02 -
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
03 -
In a stand mixer with the paddle attachment, or using a hand mixer, mix cold butter, granulated sugar, and brown sugar on low speed. Gradually increase speed and cream for 4 minutes until pale and fluffy. Scrape down the sides of the bowl.
04 -
Add the egg, followed by the egg yolk, one at a time, mixing after each addition and scraping down the sides. Mix in vanilla extract.
05 -
In a separate bowl, whisk together flour, baking soda, corn starch, and salt.
06 -
Add the dry mixture to the wet ingredients in two additions. Mix on low speed until just combined. Avoid overmixing.
07 -
Add the graham cracker crumbs and chocolate chips to the dough, folding gently with a large spatula. Do not overmix.
08 -
Divide the dough into 2-ounce balls using a large cookie scoop. Place on a parchment-lined baking sheet, spacing 2 to 3 inches apart.
09 -
Press a well in the center of each dough ball and place half a marshmallow into it. Add 2 to 3 caramel pieces around the marshmallow. Shape dough around the filling, sealing it completely. Roll between palms to smooth.
10 -
Bake on the center rack of the oven for 9-10 minutes, until edges are set and golden, and centers are puffy but slightly underbaked.
11 -
Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
# Notes:
01 -
Cookies are best enjoyed the day they are made.
02 -
Store in an airtight container at room temperature for up to 3 days.
03 -
To freeze, cool cookies completely, wrap in plastic wrap, and store in a freezer bag for up to 2 months. Defrost at room temperature or reheat at 300°F for 5-6 minutes.