whisk together wet ingredients and fold in dry ingredientsfold in marshmallows and chocolates’mores cookie doughroll and top with extra , if desired
How To Store Cookies
Nothing fancy, just place the cookies in a ziplock bag and keep them at room temperature for up to five days. They obviously will dry out a little more by day 5 but I just pop them in the microwave for like 5-10 seconds before eating.
You can also just freeze the cookie dough balls in freezer bags/containers before baking but I recommend bringing them back to room temperature before baking.
Thanks so much for reading today’s post , if you have any questions just comment down below, i’m happy to answer! If you make these s’mores cookies, I would love to see them! Make sure to tag me @baranbakery on instagram and as always, have a blessed day and happy baking!
3/4cup(90g) all purpose flour, spooned and leveled
1/4tspfine sea salt
1/4cup(45g) graham cracker crumbs, 3 full sheets, crushed
1tspbaking powder
1/2cupmini marshmallows
1/4cup(1.5oz) milk chocolate chips
1/4cup(1.5oz) dark chocolate chips
Method
Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
1/4 cup (56g) salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
2/3 cup (132g) light brown sugar packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, salt, graham cracker crumbs and baking powder and fold the cookie dough just until there are a few streaks left of flour.
3/4 cup (90g) all purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1/4 cup (45g) graham cracker crumbs 3 full sheets, crushed, 1 tsp baking powder
Fold in the marshmallows and chocolate, just until they're evenly dispersed.
1/2 cup mini marshmallows, 1/4 cup (1.5oz) milk chocolate chips, 1/4 cup (1.5oz) dark chocolate chips
Roll cookie dough into 8 small cookies, four per cookie sheet, and bake one sheet on the middle rack for 10 minutes on convection or 12 minutes on conventional, just until the edges are starting to brown and the center is puffed.
Remove them from the oven, give the pan a quick tap on the counter and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
Sprinkle with a pinch of sea salt flakes and extra graham cracker crumbs and enjoy warm!
Notes
You can also bake these into four large (4oz) cookies. Bake two per cookie sheet for 14-16 minutes.
Has anyone tried doubling, tripling, or quadrupling this recipe? I definitely need more than 8 cookies, but sometimes when you make a larger batch the ratios are off. Any thoughts appreciated!
These look delicious and I can’t wait to try them! I have a question about the baking temperature.My oven instructions say that I should adjust the baking temperature to 25 degrees lower than what the recipe calls for when I use the convection setting. For example, a recipe that calls for baking at 350 would be baked at 325 using convect. Your recipe says to bake at 350 using convection. Should I adjust the temperature to 325 using the fan or keep it at 350 as written? I hope my question makes sense? I always find the convection versus non-convection temperature adjustment so confusing!!! Thank you so much for creating such incredible, foolproof recipes!
Hi Ashley, so most convection ovens if you set it at 350F it automatically adjusts to 325F if you check it with an oven thermometer (that’s how all my ovens have been) so I write 350F convection (which is actually 325F) or just 325F regular. Hope that makes sense lol basically the temperature should be 325F if you check it with an oven thermometer.
I love vanilla and make my own. I definitely use it in making cookies, too.
However, you didn’t say how much to add to your recipe. ??♀️ I just added what I usually do, but thought you might like to know it’s not listed in your S’mores Cookie recipe. Thank you!
Has anyone tried doubling, tripling, or quadrupling this recipe? I definitely need more than 8 cookies, but sometimes when you make a larger batch the ratios are off. Any thoughts appreciated!
I have quadrupled the recipe before and it was just fine!
These look delicious and I can’t wait to try them! I have a question about the baking temperature.My oven instructions say that I should adjust the baking temperature to 25 degrees lower than what the recipe calls for when I use the convection setting. For example, a recipe that calls for baking at 350 would be baked at 325 using convect. Your recipe says to bake at 350 using convection. Should I adjust the temperature to 325 using the fan or keep it at 350 as written? I hope my question makes sense? I always find the convection versus non-convection temperature adjustment so confusing!!! Thank you so much for creating such incredible, foolproof recipes!
Hi Ashley, so most convection ovens if you set it at 350F it automatically adjusts to 325F if you check it with an oven thermometer (that’s how all my ovens have been) so I write 350F convection (which is actually 325F) or just 325F regular. Hope that makes sense lol basically the temperature should be 325F if you check it with an oven thermometer.
I love vanilla and make my own. I definitely use it in making cookies, too.
However, you didn’t say how much to add to your recipe. ??♀️ I just added what I usually do, but thought you might like to know it’s not listed in your S’mores Cookie recipe. Thank you!