Single Serve S'mores Cookie
A single, large & delicious s'mores chocolate chip cookie.
Ingredients
- 28 g unsalted butter (2 tbsp.)
- 25 g light brown sugar (2 tbsp.)
- 12 g granulated sugar (1 tbsp.)
- 2 tsp. milk of choice
- ¼ tsp. vanilla
- 40 g all purpose flour (⅓ c.)
- ⅛ tsp. baking soda
- ⅛ tsp. salt
- 40 g semi-sweet chocolate* (¼ c.) chips and/or a chopped baking bar
- 10 g teddy grahams (~9 teddy grahams) + extra for topping
- 10 g marshmallow fluff (2 tbsp.) + extra for topping
- 1 large s'more marshmallow
Instructions
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Add the butter to a small saute pan or saucepan. Set the butter over medium heat, stirring occasionally until the butter bubbles up, then turns amber in color (this took me ~2 minutes.)
- Pour the brown butter into a small mixing bowl and set it to chill in the freezer for 5 minutes. You should be left with 22g of brown butter.**
- If you're using a chocolate baking bar, chop it up into small pieces while the butter is cooling down.
- Once the butter has chilled, mix in the light brown sugar, granulated sugar, milk and vanilla.
- Add in the flour, baking soda, and salt. Mix together just until a few flour streaks remain, then add in your teddy grahams and ~¾ of your chocolate and mix just until no flour streaks remain. Place little scattered dollops of the marshmallow fluff on top of the cookie dough.
- Set the cookie dough in the freezer to chill for 5 minutes.
- Scoop out all the cookie dough and roll it into one large ball. Top the cookie with extra marshmallow fluff, your remaining chocolate chips and extra teddy grahams. Bake for 14-16 minutes, until the edges are golden brown and the middle of the cookie no longer looks “wet.”
- Once the cookie comes out of the oven, use a large bowl to gently form it back into a perfect circle. Immediately press a large marshmallow into the top of your cookie and use a kitchen torch to torch it (optional.)
- Allow the cookie to rest on the hot baking sheet for 5-10 minutes before transferring it to a wire rack to cool (or just before enjoying it warm.) Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
You can separate the dough into 2 dough balls to make 2 more "normal-sized" cookies - they will likely take ~12 minutes to bake this way.
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I like to use a combination of chips and a chopped baking bar. Here I used guittard super cookie chips and a chopped tony's chocolonely bar.
**You should be left with 22g of brown butter. If you have 21-23g that's perfectly fine, but if you have less you may have over-cooked your brown butter and I would recommend starting again.