These s’mores cookies are everything winter baking should be, simple, messy, and so good. Crispy cookie, gooey marshmallow, melted chocolate, and cookie dough all in one bite. Bake them with friends, and thank me later.
Ingredients
- 125 g butter, browned and cooled slightly
- 1.2 dl (½ cup) granulated sugar
- 1.2 dl (½ cup) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3.6 dl (1½ cups) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch
- 120 g chopped dark chocolate
For the S’mores Filling:
- 14 Digestive cookies
- Dark chocolate squares
- Marshmallows ( I used vegan once to make them gelatin free)
Directions
- Brown the Butter: Heat the butter in a saucepan over medium heat until it turns golden brown and smells nutty, stirring occasionally. Let it cool.
- Mix browned butter, granulated sugar, and brown sugar until combined.
- Add egg and vanilla, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- For the filling, sandwich marshmallows and chocolate between graham crackers.
- Wrap 2 tbsp of flattened dough around each s’more to cover completely.
- Freeze cookies for 30-1 h while preheating the oven to 175°C (350°F).
- Bake on a lined baking sheet for 12 minutes, leaving space between cookies as they spread.
- Shape cookies right out of the oven with a circular tool if needed for a neater look.