The best cookie EVER! Believe me; you’re going to love these S’more’s Cookies! This grown-up version combines the delicious trio of melty marshmallow and crunchy graham cracker, loaded into a chewy chocolate cookie with more S’mores flavor for a genuinely remarkable re-make of the American Classic S’mores you remember as a kid!
Preheat oven to 350°F. Line a cookie sheet or sheet pan with parchment paper. Whisk together flour, cocoa powder, S’mores Dessert Blend*, baking soda, and salt in a medium-sized mixing bowl. Set aside.
In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, and add the butter and both sugars, beating until light and fluffy, about 5 minutes.
Beat in egg and vanilla.
Add dry ingredients a little to a time, beating until combined.
Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham crackers and a few mini marshmallows for garnish).
Scoop out the batter using a ¼ cup measure or a large cookie scoop [1], placing the batter 3 inches apart on the parchment. Press the saved pieces and graham cracker pieces into the mounds of cookie dough.
Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted. Note the center will still be a little gooey. While hot from the oven, pull the edges together with a rubber spatula, if needed. Cool slightly before serving.
KITCHEN NOTES
Footnotes:*S’mores Dessert Blend is a seasonal product available at Wildtree.[1] When making these with gluten-free flour, I found that a large cookie (or ice cream) scoop worked best. The gluten-free dough is slightly moister, making it more like a thick batter, so rolling the dough into balls did not work and was messy.