Bakery-Style S'mores Cookies
This is a thick, chewy cookie with graham cracker pieces and chopped chocolate mixed into the dough, with a whole marshmallow half melted in the center. The dough needs a two-hour chill before baking, which is a critical step for texture and to prevent spreading.
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.
Notes
Seal cookie edges thoroughly to prevent marshmallow leakage. Cookies will be very soft when first removed from oven.
Did you make this recipe?Let me know how you liked it below!