Recipe courtesy of Marc Murphy

S'mores Cookies

If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 25 min
  • Yield: About sixteen 2-ounce cookies 
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Ingredients

1 1/4 cups (5 1/2 ounces) all-purpose flour

1 cup (3 3/4 ounces) graham cracker crumbs  

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

12 tablespoons (6 ounces) unsalted butter, softened 

1/2 cup (3 1/2 ounces) granulated sugar 

1/2 cup (3 ounces) packed light brown sugar 

1 large egg, at room temperature 

2 tablespoons pure maple syrup 

1 teaspoon pure vanilla extract 

1 3/4 cups (10 ounces) semisweet chocolate chips 

3/4 cup mini marshmallows 

Directions

  1. Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed. 
  4. Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)  
  5. Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.  
  6. Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week. 

Cook’s Note

The cookie batter is much easier to make when you have a stand mixer. However, those of you with just a hand mixer can certainly make this cookie dough, you just need a steady hand to keep the mixer stable.