S’mores Cookies
Chocolate chip cookies with graham cracker crumbs, whole wheat flour and marshmallow fluff for a s'mores flavor!
Servings 10 cookies
Equipment
- hand mixer to make the cookie dough
Ingredients
- 140g or ½ cup plus 2 tablespoons unsalted butter to brown
- ½ cup or 113g unsalted browned butter from above
- 150g or ¾ cup brown sugar preferably dark brown
- 50g or ¼ cup or 50g granulated sugar fine
- 1 large egg plus 1 yolk
- 1 tablespoon milk
- 95g or ⅔ cup white whole wheat or whole wheat flour
- 95g or ⅔ cups all purpose flour
- 62g or 4 sheets graham crackers ground into crumbs
- ½ tsp fine sea salt
- ¼ tsp baking powder
- ½ tsp baking soda
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips or chopped chocolate plus more for topping
- Marshmallow fluff
Instructions
Start by browning the butter
- Place the butter in a light-colored frying pan and set the heat to medium-low. Cook as the butter melts, then begins to separate. Stir often. The cream-colored bits will begin to toast, and turn brown in the process. When the butter has gone mostly silent and you see no more cream colored bits but all brown bits, immediately remove from heat & transfer it to a large bowl, scraping down the pan to get all the bits. Let the brown butter cool.
- Add the sugars, salt, baking soda and powder, and vanilla to the bowl. Use a whisk or a hand mixer to mix well.
- Add the milk, egg and yolk and beat until light and fluffy.
- Add the dry ingredients to the bowl and, if you were using a whisk, switch to a rubber spatula. Stir until all the dry ingredients are fully incorporated.
- Fold in the chocolate chips. Cover the bowl with plastic wrap and leave on the counter for about half an hour.
Shape and bake the cookies
- Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.
- Scoop the cookie dough into 2 tablespoons per cookie. Press into the center of the cookie dough to make a well and shape the dough into a mini bowl. Use two spoons to scrape enough fluff into the center so that it comes almost to the rim of the ‘bowl’. Squeeze it from the sides to seal it a bit. You can add more chocolate chips or a square of chocolate on top of the fluff.
- For 2 TB exposed cookies: bake for about 12 minutes, until golden on the edges.
Video
Notes
Exposed fluff cookies: recipe makes about 12 medium cookies.
Stuffed fluff cookies: recipe makes 8 large cookies.
Stuffed fluff cookies: recipe makes 8 large cookies.