Gooey S’mores Cookies

These gooey s’mores cookies are chewy around the edges, have moist & fluffy marshmallow centers and are also packed with melty pools of chocolate throughout the interior. They are made using both brown sugar and brown butter which elevates their flavours to a level more than any other s’mores cookie you’ve ever had. Not only are these cookies so delicious, but so easy and require very minimal chill times. They are the perfect way to enjoy warm and cozy campfire nights with your loved ones. 

Ingredients you’ll need:

• Unsalted butter, browned: Browned butter gives a far better flavour and a richer texture. You must always start with a larger quantity of butter as compared to what you finally need browned at the end. Read below on how to brown butter. 
• Brown Sugar: Adding a higher amount of brown sugar as compared to granulated sugar adds a richer texture, chewiness and moistness to your cookies. 
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cookie dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavour of all ingredients (especially chocolate) and you should never leave it out.
• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Leaveners: You will need both baking powder and baking soda to make these cookies.
• Chocolate: I highly recommend using good quality couverture baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. Couverture chocolates are made of cocoa butter as compared to regular compound chocolates which are made of saturated fats like oil. This will also help you get those melty pools of chocolate. 
• Graham crackers: You will need around 4 sheets of graham crackers to make these cookies. You can also bake your own at home. 
• Marshmallows: If you get huge marshmallows like I do, I recommend halving them and using one half for each cookie. If you use smaller ones, you can use an entire one. 

FAQ

HOW TO GET THE BEST RESULTS FROM THIS RECIPE?

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!

Happy fall baking!

Gooey S’mores Cookies

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• Author: Shambhavi
• Total Time: 1 hour 30 minutes
• Yield: 18–20 cookies 1x

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Description

These gooey s’mores cookies are chewy around the edges, have moist & fluffy marshmallow centers and are also packed with melty pools of chocolate throughout the interior. They are made using both brown sugar and brown butter which elevates their flavours to a level more than any other s’mores cookie you’ve ever had. 

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Ingredients

Scale 1x2x3x

• 170g (¾ cup) unsalted butter, browned (start with 210g)
• 150g (¾ cup) light or dark brown sugar
• 50g (¼ cup) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1½ teaspoons pure vanilla extract
• 208g (1¾ cup) all-purpose flour, spooned & levelled
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon sea salt
• 210g (¾ cup + 2 tbsps) couverture chocolate, chopped or chocolate chips
• 4 sheets graham crackers, crushed
• 9 large marshmallows, halved

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Instructions

1. Start by making the brown butter. In a small saucepan, heat 150g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
2. Weigh out 170g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter or water to make up the difference.
3. Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
4. In a large bowl, add the cooled brown butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
5. In a separate bowl, combine the flour, baking soda, baking powder and salt.
6. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over beat the dough.
7. Fold in the dark chocolate chips or chunks and graham crackers into the dough. Keep a handful of chocolate for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands. Make sure not to overmix as this will lead to dry cookies.
8. Scoop the dough (about 2 tablespoon for each cookie) on to the lined baking sheet. Place your thumb in the middle to form a cavity and place half a marshmallow inside. Release the ball from the cookie scoop and roll together so that the marshmallow is covered. Repeat with remaining dough. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
9. Refrigerate cookie dough balls for at least 1 hour or up to overnight. 
10. Bake cookies at 350°F (177°C) for 14-15 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
11. Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
12. Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).

Notes

• Weigh out your ingredients using a kitchen scale. 
• Do not overmix the cookie dough. 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Fall desserts, s’mores
• Cuisine: American

Keywords: fluffy marshmallow cookies, s’mores cookies, gooey marshmallow cookies

Other cookie recipes you’ll love:

Lemon and White Chocolate Cookies

Lemon Curd Linzer Cookies

Bakery Style Double Chocolate Chip Cookies