S'mores Cookies
Rated 5.0 stars by 1 users
Servings
1 dozen
Prep Time
90 minutes
Cook Time
20 minutes
All those amazing flavors (and ingredients!) of s'mores around the fire but in cookie form? Yes, please.
Chef Ryan's S'mores Cookie recipe just might make its way into your regular rotation; this sweet seasoning takes all those iconic flavors of gooey s'mores - chocolate, graham cracker, marshmallow - and mixes it all together in one magical blend.
Check out more recipes from Chef Ryan here.
Author:
Ingredients
- 250 g sugar
- 150 g brown sugar
- 225 g butter at room temperature
- 1 egg
- 1/2 tsp of vanilla
- 240 g AP flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
-
3 Tbsp Spiceology S’mores Blend
- 40 g honey graham cracker
-
125-150 g semisweet chocolate chunks (or more, we won’t say anything)
- 65 g mini marshmallows
-
Pink Flakey Salt for finishing
Directions
- In a bowl of a stand mixer add your sugars and butter, mix for 2-3 minutes on medium/high speed.
Stop the mixer and add in your egg and vanilla, mix in med speed for 7-8 minutes (trust me, the base of this cookie recipe comes from the cookbook Momofuku Milk Bar and Christina Tosi knows what she’s talking about!).
- Once your butter and sugars are more pale in color and about doubled in size add in your flour, baking powder and soda and salt, just mix until the flour and been absorbed by the sugar dough about 45 seconds to 1 minute.
Fold in your crushed graham crackers, chocolate chunks and marshmallows with Spiceology’s S’mores blend.
- Portion your cookie dough in a 1/3 cup and make sure to chill your cookies for at least 1 hour or overnight.
HACK: if you don’t want to make all 12 cookies at once, vacuum seal or in a ziplock bag, freeze half of your portioned cookies for another day, just take out the night before you want to make them!
Preheat oven to 375° F.
- Place cookies 3-4 inches apart from each other as these will get big.
- Bake for 15-18 minutes, or until the marshmallows start melting and getting browned on the edges.
Remove, top with flakey salt and allow to completely cool before eating the whole pan, they’re that good!
