S’mores Cookies

by foodlikecake

So, these aren’t the prettiest cookies you’ve ever seen, but they are the tastiest. A layer of fudgey brownie cookie topped with marshmallows and graham crackers, then covered in chocolate ganache. Yum. They taste exactly like s’mores.


Ingredients: (Makes 16 cookies)

10 tablespoons unsalted butter

3/4  cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1/2 cup dark brown sugar

1 teaspoon vanilla extract

2 eggs, cold

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 cup all-purpose flour

32 marshmallows

1 cup crushed graham crackers

Chocolate Ganache

2 cups chocolate chips (any kind)

3 tablespoons vegetable oil

Recipe: Cookies

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour, baking soda, and cornstarch. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick.

Freeze for 30 minutes.

Preheat oven to 350 and bake for 12-15 minutes. After about 5 minutes push down with a spoon the middle of the cookie and, using about 1/3 cup, sprinkle graham cracker crumbs in the indent. Also stick marshmallow in the indent.

When cookies are cool, sprinkle another 1/3 cup of graham cracker crumbs on them, then add another toasted marshmallow. (Just warm it up for 20 seconds in the microwave.)

Chocolate Ganache

Melt chocolate and vegetable oil together in a small pot over a pan of simmering water. When smooth, remove from heat and let sit for 15 minutes. Pour gently over cookies.

Sprinkle the remaining graham cracker crumbs over the melted chocolate.

Pop the cookies in the fridge for a few minutes if you want the ganache to harden.