Description
These scientifically-tested Smore Cookies feature a stable dough matrix designed to hold gooey marshmallows and crunchy graham cracker shards without collapsing. By using a precise chilling method and a touch of cornstarch, you achieve a bakery-quality texture with toasted edges and a rich chocolate profile.
Ingredients
- 180g (1.5 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows, halved
- 56g (4 sheets) graham crackers, roughly chopped
- 3/4 cup semi-sweet chocolate chips
- 1.55-ounce milk chocolate bar, chopped
Instructions
- Roughly chop the graham crackers and milk chocolate bar into 1/2-inch pieces, and manually tear the mini marshmallows in half.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt for 30 seconds to ensure even distribution.
- Cream the butter with the light brown and granulated sugars in a stand mixer for 2 minutes on medium speed until the mixture is pale and aerated.
- Add the egg and vanilla extract to the creamed butter, beating on medium-low until the mixture is smooth and fully emulsified.
- Gradually incorporate the dry flour mixture into the wet ingredients on the lowest speed just until no white streaks remain.
- Gently fold in the chopped graham crackers, chocolate chips, and most of the marshmallows, reserving a small amount for the final topping.
- Cover and refrigerate the dough for at least 60 minutes to allow the flour to hydrate and the fats to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2-tablespoon portions of dough into spheres and place them 2 inches apart on the prepared sheet.
- Bake for 8 minutes, then briefly remove to press the reserved marshmallows and chocolate pieces into the tops before baking for another 2 to 3 minutes.
Notes
To ensure the best structural integrity, always use a kitchen scale to measure the flour and graham crackers as volume can vary significantly. If your marshmallows happen to leak and create an uneven edge during baking, you can use a large circular glass or cookie cutter to gently swirl the hot cookies into a perfect round shape immediately after they come out of the oven.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American