S'mores Chocolate Chip Cookies
Chocolate chip cookies loaded with toasty brown butter, toasted graham crackers, chocolate, and swirled with marshmallow creme.
Ingredients
- 113 g unsalted butter (8 tbsp.)
- 45 g graham crackers crushed (3 sheets)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 150 g semi-sweet chocolate* (¾ c. + 2 tbsp.)
- ~½ c. marshmallow creme
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter.**
- To the same saucepan you browned the butter in, add in the crushed graham crackers. Place the pan over medium heat and stir the graham crackers occasionally until they start to brown.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the toasted graham crackers and chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.***
- Preheat the oven to 350°F / 175°C.
- Use two spoons to spread dollops of marshmallow creme on top of the cookie dough.
- Scoop out heaping 3 tbsp. scoops of dough. Once you have used all of the marshmallow creme on top, add on some more.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. If desired, use a kitchen torch to brown the marshmallow creme on top of the cookies. Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
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 used valrhona feves for those melty pools of chocolate. The next best thing is using a chopped chocolate baking bar. Note that if you use chocolate chips the cookies may end up a bit thicker.
**The maximum amount you should be left with is ~92g. If you have more, you'll want to continue cooking the butter. If you have a couple grams less than 90g of butter, add in some water until you reach 90g. If you have an amount drastically lower than 90g, such as 85 or lower, you cooked the butter for too long and you'll want to start over, making sure to not cook it as long the next time.
***You can leave the dough to sit in the fridge for up to 2 days. Note that the longer the cookies sit, the taller they will bake up. You could also keep the scooped out cookie dough balls in the freezer for up to 1 month.
Nutrition
Serving: 1cookieCalories: 433kcalCarbohydrates: 61gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 52mgSodium: 246mgPotassium: 166mgFiber: 2gSugar: 36gVitamin A: 392IUCalcium: 54mgIron: 3mg