These are the best S’more cookies you will ever have! I’m using my viral crinkle cookie recipe which makes a perfect brownie-like cookie batter that is soft and chewy. It’s got chocolate chunks folded throughout and covered with buttery biscuit chunks. Most importantly, it’s filled with a giant marshmallow that melts into the cookie and makes an incredibly soft, pillowy, and chewy center. It’s the perfect chocolate, biscuit, and marshmallow creation.
Yield: 10-12 Cookies
INGREDIENTS:
COOKIE DOUGH:
- 60g Cocoa Powder
- 200g Caster Sugar
- 60ml Vegetable Oil
- 2 Large Eggs, room temp
- 1tsp Vanilla Extract
- Coffee Concentrate (combine 1/2tsp hot water and 1/2tsp instant coffee)
- 150g Plain/AP Flour
- 1tsp Baking Powder
- 1/2tsp Salt
ADD-INS:
- 70g Dark Chocolate
- Digestive Biscuits or Graham Crackers (225g packet but you probably won’t use the whole packet)
- 6 Giant marshmallows or 12 regular marshmallows
STEPS:
- Sift the cocoa powder into a large bowl
- Add sugar, oil, eggs, vanilla, and the coffee concentrate. Whisk until it’s a smooth and glossy mixture
- Add flour, baking powder, and salt. Using a spatula, fold everything together until a homogenous dough forms. It should be glossy and slightly sticky
- Chop the chocolate into small chunks and fold it through so it’s evenly distributed
- Cover the bowl with some clingfilm and leave it in the fridge to chill overnight (minimum of 2hr so the dough is fully cold and easier to shape)
- Break 3 biscuits into quarters so you have 12 large biscuit pieces to go on the base of the cookies
- Roughly crumb up the remaining biscuits into very small chunks. The more variety of sizes the better, some can be powdery and some can be larger chunks
- If you are using giant marshmallows, cut them in half
- Line a baking tray with parchment and pre-heat the oven to 180°C while we prep the cookie dough
- Scoop a large tablespoon of batter and add a marshmallow to the middle. Using your hands, push the batter around the marshmallow until it’s fully wrapped. Try to keep the layer of dough that covers the top of the marshmallow thinner
- Press the ball of dough into the crumbly biscuits. Try to cover the dough as much as possible
- Grab 1/4 of the broken biscuit and press it into the bottom of the dough ball. This will give you the perfect cookie-to-biscuit-to-marshmallow ratio.
- Spread them out on the baking tray and pop them into the oven at 180°C to bake for 10-13min
- OPTIONAL: Grab a blow torch and gently torch the top of the exposed marshmallow
- Let it cool on a cooling rack and enjoy!
TIPS
- I prefer using giant marshmallows cut in half because they are the perfect shape and size. They don’t melt away into the cookie as much so you are left with a generous pocket of marshmallow in the middle of the cookie when it’s baked.
- Why leave the top of the cookie dough thinner? When the cookie bakes and spreads, the thinner top will encourage the marshmallow to split through the middle and not escape from the sides
- Packing the biscuit crumbs: For a real S’more experience, pressing as much of the biscuit into the dough as possible is key because as the cookie spreads, the biscuit crumbs will spread out. If you pack it on, the finished product will look nicer and taste better.
