There's this s'mores cookie that's been up on the foodie blog world for a while now, but I never seem to have all the ingredients needed at one time, like graham crackers (the crumbs are mixed into cookie dough) and Hershey bars for the top. The cookie is probably the best creation since that lady created the chocolate chip cookie, and there's nothing that says summer like a burnt marshmallow sandwich!
My idea to create a spin-off version was to modify a homemade graham cracker recipe, add chocolate chips, then freeze the mini mallows as per the directions in the regular recipe and top the cookies with them two minutes before the cookies are finished baking. The recipe I based mine from, found on Smitten Kitchen, calls for the butter to be cut into the flour mixture, which I didn't do for whatever reason, but might try next time just because dedicated readers know how much I hate waiting for butter to come to room temperature. In fact, total truth, I softened the butter in the microwave on medium power for 15 second. (Ha. I typed "minutes" first.)
By using some whole wheat flour in place of the white flour, I hoped the graham cracker flavor would stand out more, though since I used white whole wheat the flavor was more subdued than it might have been had I used regular whole wheat. The cookie mostly tasted like a chocolate chip cookie with a bit more depth of flavor with marshmallows on top.
For the shape, I divided the dough in half and shaped them into square logs, chilled, and cut into slices. The cookies looked more like a graham cracker, even if they don't really mimic the flavor.
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Recipe by Christina Provo
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
4 tablespoons whole milk
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup mini semisweet chocolate chips
mini marshmallows (I honestly have no idea how many I used, but I do know that I used 5 marshmallows per cookie, so just use half the bag at first)
- In a medium bowl, whisk together the flours, baking soda, and salt; set aside. Whisk the espresso powder with the milk in a small bowl until completely dissolved.
- In a large bowl, beat the butter with the brown sugar for 3 minutes on medium speed. Add the egg and vanilla and beat until combined. Pour in the espresso-milk mixture and blend until mixed. Stir in half the flour mixture; stir in the remaining flour until a few traces of flour remain, then add the chocolate chips and stir to combine.
- Divide the dough in half equally. Place one half on a sheet of wax paper and press into a square log, about 2-inches wide (and what might be 12-inches long, but I really didn't pay attention). Refrigerate logs until firm, or freeze if you can't wait.
- Meanwhile, preheat oven to 350° and place half a bag of marshmallows in a bowl and place in the freezer.
- When ready to bake, slice log into uniform slices, about 1/4-inch thick. Turn the log after each slice to help maintain the shape. Place about 1 1/2-inches apart of a baking sheet lined with parchment paper. Bake for 8 minutes. Remove sheet from oven and quickly press 5 marshmallows on the tops of each cookie. Bake for an additional 2 minutes.
- Remove from oven and place on a cooling rack and cool for 3-5 minutes; transfer cookies to a cooling rack to cool completely.