S'mores Cookies (Print Version)
# Ingredients:
→ Base
01 -
1 cup (226g) unsalted butter, room temperature
02 -
¾ cup (150g) granulated sugar
03 -
¾ cup (150g) light brown sugar, packed
04 -
1 large egg plus 1 egg yolk, room temperature
05 -
2 teaspoons vanilla extract
→ Dry Ingredients
06 -
2¾ cups (345g) all-purpose flour, spooned and leveled
07 -
1 teaspoon baking soda
08 -
1 teaspoon cornstarch
09 -
1 teaspoon kosher salt
10 -
⅓ cup finely ground graham cracker crumbs
→ Mix-ins
11 -
1½ heaping cups chocolate chips (milk, semi-sweet or dark)
12 -
8 full size marshmallows, halved
13 -
16 soft caramels (like Werther's), each cut into 3 pieces
# Instructions:
01 -
Cut marshmallows in half and freeze. Preheat oven to 375°F. Line baking sheets with parchment.
02 -
Cream butter and sugars 4 minutes until fluffy. Add eggs one at a time, then vanilla.
03 -
Mix flour, baking soda, cornstarch, and salt. Add to wet ingredients in two additions until just combined.
04 -
Stir in graham cracker crumbs and chocolate chips.
05 -
Scoop 2-ounce balls, make well in center. Add marshmallow half and caramel pieces, wrap dough around filling completely.
06 -
Place 2-3 inches apart. Bake 9-10 minutes until edges golden but centers slightly underbaked. Cool 5-10 minutes on sheet.
# Notes:
01 -
Best eaten same day
02 -
Stores 3 days at room temperature
03 -
Can be frozen up to 2 months