Ingredients (1 dozen cookies)
- 136g (10 Tbsp) unsalted butter, room temperature
- 120g (1/2 cup + 2 Tbsp, packed) brown sugar
- 80g (1/3 cup + 1 Tbsp) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 12g (2 1/2 tsp) sour cream, room temperature
- 225g (1 3/4 cups + 1 Tbsp) all-purpose flour
- 2 1/2 tsp cornstarch
- scant 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 graham cracker sheets, broken into small pieces
- 160g (~1 cup) semi-sweet chocolate, coarsely chopped
- 6 regular-sized marshmallows, cut in half
Make the Cookie Dough
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a larger bowl, beat the room-temperature butter with both sugars for ~2-3 minutes until the mixture is lighter in color and looks fluffy. Add the egg, vanilla extract, and sour cream and beat until just combined.
Add the dry ingredients to the wet ingredients and mix on low speed until a dough just starts to form. Fold in the graham cracker pieces and chopped chocolate by hand until they’re evenly incorporated; be careful not to over-mix.
Chill the Dough for Two Hours
Cover the bowl tightly with plastic wrap and put it in the refrigerator. This step is necessary to let the flavors meld and to make the dough firm enough to handle.
Stuff and Shape the Cookies
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough using a large cookie scoop (about 1/4 cup per cookie).
Divide the scoop of dough into two equal pieces and flatten them into discs. Place one half of a marshmallow on one disc, then place the other disc on top.
Pinch the edges to seal the marshmallow inside. Roll the whole thing into a ball.
Sealing the edges completely is key to preventing the marshmallow from leaking out during baking.
Bake at 350F for ~9-10 Minutes
Place the dough balls 3-4 inches apart on the prepared baking sheet.
Bake for ~9-10 minutes. The edges should be set and the centers will look puffy. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack – this allows the marshmallow center to set up a bit.
Bakery-Style S’mores Cookies
Ingredients
Ingredients (1 dozen cookies)
- 136g unsalted butter 10 Tbsp, room temperature
- 120g brown sugar 1/2 cup + 2 Tbsp, packed
- 80g granulated sugar 1/3 cup + 1 Tbsp
- 1 large egg room temperature
- 2 tsp vanilla extract
- 12g sour cream 2 1/2 tsp, room temperature
- 225g all-purpose flour 1 3/4 cups + 1 Tbsp
- 2 1/2 tsp cornstarch
- scant 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 graham cracker sheets broken into small pieces
- 160g semi-sweet chocolate ~1 cup, coarsely chopped
- 6 regular-sized marshmallows cut in half
Instructions
- Whisk flour, cornstarch, baking soda, baking powder, and salt in medium bowl.
- Beat butter and both sugars until light and fluffy, 2-3 minutes.
- Mix in egg, vanilla, and sour cream until just combined.
- Add dry ingredients to wet, mix on low until dough forms.
- Fold in graham cracker pieces and chocolate by hand.
- Cover and refrigerate dough for 2 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Scoop 1/4 cup dough, split in half, flatten into discs.
- Place half marshmallow on one disc, top with second disc, seal edges completely.
- Roll into ball, place on baking sheet 3-4 inches apart.
- Bake 9-10 minutes until edges set and centers puffy.
- Cool on pan 5 minutes before transferring to wire rack.
