Is there anything that says summer nights like s’mores? All through summer and fall, these are a typical treat at campfires. The gooey melted marshmallow, creamy chocolate, and crisp graham cracker pair together to make a simple fireside treat enjoyed by all ages. The only problem with s’mores is that they’re messy. Who wants to get sticky marshmallow all over their hands like inevitably happens whenever s’mores come out? Maybe kids like the messy aspect of eating s’mores, but I do not. These toasted s’mores eliminate that problem.
To be fair, this is one of the more complicated recipes in the book. It has thirteen steps that may seem overwhelming at first glance, but the instructions are very clear so it is not a difficult recipe. This recipe does require some time as the cookie dough has to chill for at least two hours, so this recipe is better for weekends or special events.
What I really love about this recipe is the balance of flavors. The semisweet chocolate chips in the cookies themselves help to balance the sweetness of the milk chocolate and marshmallows on top. The cookies really do taste like s’mores, just with the added bonus of chocolate chip cookies. They are relatively easy to eat as well.
My favorite part of the cookies is definitely baking them, though. It takes awhile to put them together, but breaking a large chocolate bar into the individual mini bars and stacking them on the cookies, finishing off with a marshmallow each, reminds me so strongly of making smores that it really brings back memories. Personally, I prefer using a kitchen torch to toast the marshmallows instead of broiling them. The kitchen torch allows a more personal control, so the marshmallows can be left exactly as toasted as the baker desires. These treats would be great to bring a taste of summer to a cold January weekend or keep a summer party going if it starts to rain.
Yield: 16 large cookies
Prep Time: 30 minutes plus 2 hours chilling time
Cook Time: 12 minutes
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons cornstarch
½ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, melted
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
16 miniature milk chocolate bars
16 large marshmallows
1. For the cookies: In a large bowl, combine the flour, baking soda, cornstarch, and salt.
2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth.
3. Mix the egg and egg yolk into the butter mixture, then add the vanilla.
4. Combine the wet and dry ingredients and mix well. Fold in the semisweet chocolate chips.
5. Cover the dough and chill for 2 hours or up to overnight.
6. Remove the dough from the refrigerator and let it soften at room temperature for about 15 minutes.
7. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
8. Using a cookie scoop or your hands, shape the dough into 3-inch balls and place on the prepared baking sheets 2 to 3 inches apart.
9. Bake for 10 minutes.
10. For the s’more toppings: Remove the cookies from the oven. Gently place a chocolate bar on top, then press a marshmallow in the center of each.
11. Return to the oven for 2 minutes to melt the toppings.
12. Turn on the broiler to toast the topping, or use a kitchen torch.
13. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Serve.
Toasted S’mores Cookies