Scoopable S’mores Cookie
Scoopable S’mores Cookie
Ingredients
For the Cookie Dough
- 120 g unsalted butter, soft
- 100 g brown sugar
- 50 g white sugar
- 1 egg
- 5 ml vanilla extract
- 160 g all purpose flour
- 3 g baking soda
- pinch salt
- as much as you like chocolate chips
For the Filling and Topping
- as needed mini marshmallows, or big marshmallows, halved
- as needed milk or dark chocolate, chopped into small pieces
- as needed graham crackers, broken into small pieces
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy.
⏱️ 3 min
- 3
Beat in the egg and vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
⏱️ 3 min
- 5
Gently fold in your desired amount of chocolate chips, some of the broken graham crackers, and some of the marshmallows into the cookie dough.
⏱️ 2 min
- 6
Take a scoop of dough (about 2-3 tablespoons) and flatten it slightly in your palm.
⏱️ 2 min
- 7
Place a few mini marshmallows and a piece or two of milk or dark chocolate in the center of the flattened dough.
⏱️ 2 min
- 8
Cover the filling with another small piece of dough and carefully seal the edges, shaping it into a thick, round ball. Ensure the filling is completely enclosed.
⏱️ 2 min
- 9
Place the formed cookie dough balls on the prepared baking sheet. Gently press a few extra pieces of chocolate and graham crackers on top of each cookie for decoration.
⏱️ 2 min
- 10
Bake for 10 to 12 minutes, or until the edges are golden brown and the center is still soft and slightly gooey. The marshmallows inside will melt and create a delicious, scoopable center.
⏱️ 12 min•🌡️ 180
- 11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best scoopable experience!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Scoopable S’mores Cookie
For the Cookie Dough
- 120 g unsalted butter, soft
- 100 g brown sugar
- 50 g white sugar
- 1 egg
- 5 ml vanilla extract
- 160 g all purpose flour
- 3 g baking soda
- pinch salt
- as much as you like chocolate chips
For the Filling and Topping
- as needed mini marshmallows, or big marshmallows, halved
- as needed milk or dark chocolate, chopped into small pieces
- as needed graham crackers, broken into small pieces
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy.
⏱️ 3 min - 3
Beat in the egg and vanilla extract until well combined.
⏱️ 1 min - 4
In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
⏱️ 3 min - 5
Gently fold in your desired amount of chocolate chips, some of the broken graham crackers, and some of the marshmallows into the cookie dough.
⏱️ 2 min - 6
Take a scoop of dough (about 2-3 tablespoons) and flatten it slightly in your palm.
⏱️ 2 min - 7
Place a few mini marshmallows and a piece or two of milk or dark chocolate in the center of the flattened dough.
⏱️ 2 min - 8
Cover the filling with another small piece of dough and carefully seal the edges, shaping it into a thick, round ball. Ensure the filling is completely enclosed.
⏱️ 2 min - 9
Place the formed cookie dough balls on the prepared baking sheet. Gently press a few extra pieces of chocolate and graham crackers on top of each cookie for decoration.
⏱️ 2 min - 10
Bake for 10 to 12 minutes, or until the edges are golden brown and the center is still soft and slightly gooey. The marshmallows inside will melt and create a delicious, scoopable center.
⏱️ 12 min•🌡️ 180 - 11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best scoopable experience!
⏱️ 5 min