Instead of putting mini marshmallows or marshmallow bits into the cookies, we’re going to make the marshmallows part of the cookie batter, which makes them soft and incredibly delicious.
It’s also not what you’d necessarily expect from something that I call a S’Mores Cookie, but that’s what it is – a cool twist on one of my favorite classic treats.
- 26 marshmallows
- 1 ¾ cups flour
- ½ t baking powder
- ½ t baking soda
- ¼ t salt
- 1 stick butter (8 T), softened to room temperature
- 1 ½ cups sugar, separated
- 1 egg
- 2 t vanilla
- 1 cup graham crackers, crumbled (see instructions below)
- 3/4 cup chocolate chips (milk would be traditional, semisweet also works)
DirectionsWe’ll start with the marshmallows.
Line a baking sheet lined with foil (not parchment paper) and spray with non-stick spray. Place all 26 marshmallows on the foil. Don’t worry if they’re touching or if when you’re cooking them they start to touch – we’re using them as a whole, not as individual marshmallows.
Move the rack to the middle of the oven and heat the oven to broil. Place the cookie sheet on the rack and cook until the tops of marshmallows are puffed up and toasted. But watch this closely! We’ve all had marshmallows burst into flames when we’re toasting them – we don’t want that. We just want a nice light golden brown color.
Take the marshmallows out of the oven, turn them over (that’s why we have the non-stick spray – it’s super easy) and toast the other side. Assume the whole process should take about 4 minutes – one and a half on the first side, a minute to turn and another minute and a half for the second side. But again, watch this closely. When they start to brown they get brown really quickly.
When they’re done, take them out of the oven and place the whole sheet on a wire rack to cool.
While the marshmallows are cooling, you can start on the rest of the batter.
Put the flour, baking powder, baking soda and salt into a bowl and whisk together until well combined.
In a separate bowl put the butter and ½ cup of the sugar and mix until fluffy, maybe 5 minutes. Add in the egg and vanilla and beat again until they’re well combined.
Once your marshmallows are cool, add them to the butter bowl and mix in with a wooden spoon. It’ll take a little elbow grease but it’ll be worth it.
The idea is to break up the marshmallow so that it becomes one with the rest of the batter, but if there are a few marshmallow lumps here or there, that’s perfectly ok.
Next, add in the flour mixture and stir again with your wooden spoon until everything is combined.
Finally, take some graham crackers and crumble them with your hands. You don’t want to food process them, because you want the consistency to be of broken crackers, not just cracker dust. Add the cup of cracker pieces along with the chocolate chips and mix until combined.
Cover the batter with plastic wrap and place in the fridge to cool for a couple hours. Clean up, take a hike, maybe a bubble bath and come back when you’re ready to cook.
Take the batter out of the fridge, and roll it into balls about the size of ping pong balls. Roll the balls in the remaining cup of sugar and place on cookie sheets lined with parchment paper, 6 cookies to a sheet.
Bake at 350 for about 12 minutes, until the edges start to get a little golden brown, then remove from the oven. Let them cool on the cookie sheets for a couple minutes and then transfer them to a wire rack to cool completely.
Makes about 3 dozen cookies.