Smores Cookies Graham Marshmallow (Print Version)
# Ingredients:
→ Cookie Dough
01 -
226 grams unsalted butter, room temperature
02 -
150 grams granulated sugar
03 -
150 grams light brown sugar, packed
04 -
1 large egg, room temperature
05 -
1 egg yolk, room temperature
06 -
2 teaspoons vanilla extract
07 -
345 grams all-purpose flour, spooned and leveled
08 -
1 teaspoon baking soda
09 -
1 teaspoon corn starch
10 -
1 teaspoon kosher salt
11 -
1/3 cup finely ground graham cracker crumbs
12 -
1 1/2 heaping cups chocolate chips (milk, semi-sweet, or dark)
→ Filling
13 -
8 large marshmallows, halved
14 -
16 soft caramels, sliced into thirds
# Instructions:
01 -
Slice the marshmallows in half and place them in the freezer while you prepare the dough.
02 -
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
03 -
In the bowl of a stand mixer with the paddle attachment, mix the cold butter, brown sugar, and granulated sugar on low speed. Gradually increase speed and cream together for about 4 minutes until pale and fluffy. Scrape down the sides of the bowl.
04 -
Add the egg and egg yolk, one at a time, mixing in between additions. Scrape down the bowl, then add the vanilla extract.
05 -
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
06 -
Add the dry ingredients to the wet mixture in two additions. Mix on low speed until just combined. Avoid over-mixing.
07 -
Add the graham cracker crumbs and chocolate chips. Use a large spatula or wooden spoon to mix until just combined.
08 -
Divide the dough into 2-ounce balls using a large scoop. Place them on a parchment-lined baking sheet, spaced 2 to 3 inches apart. Use your thumb or a tablespoon to make a well in the center of each ball. Insert half a marshmallow into each well and place 2 or 3 caramel pieces around it. Pull the dough over the fillings to enclose them, then roll into smooth balls.
09 -
Bake on the center rack for 9 to 10 minutes, until edges are set and golden. Centers should remain puffy and slightly underbaked.
10 -
Cool cookies on the baking sheet for 5 to 10 minutes before transferring to a rack to finish cooling.
# Notes:
01 -
Cookies are best enjoyed the day they are made.
02 -
Store in an airtight container at room temperature for up to 3 days.
03 -
To freeze, cool cookies completely, wrap in plastic wrap, and store in a freezer-safe bag flat. Defrost at room temperature or in a 300°F oven for 5 to 6 minutes.