S’mores cookies

20230419_111259

Summer is coming (a bless for many, a curse for a few, including the agents). Along with the bugs and the heat, chocolate and marshmallows are paired up during the season for our famous American snack, s’mores.

But what if you don’t like the heat? Or the bugs? Or even going outside, even if it’s just out to your backyard?
Fear not. We have a summer snack for you. S’mores cookies.

Let’s get to it.

You’re gonna need:
-Stand mixer
-Refrigerator
-Oven
-Food processor (for making the graham cracker crumbs)
-3 Tbsp measuring scoop

Ingredients:
-1 cup unsalted butter, at room temperature (assuming your room is air conditioned or at least not hot enough to melt the butter, the joys of summer)
-1 1/2 cups brown sugar
-1/4 cup granulated sugar
-2 eggs
-2 tsp vanilla extract
-1 Tbsp light corn syrup
-2 1/2 cups all-purpose flour
-2 2/3 cups graham cracker crumbs (use your food processor to make these)
-2 tsp cornstarch
-1/2 tsp baking powder
-1 1/2 tsp baking soda
-1 tsp salt
-1 cup milk chocolate chips
-1 cup semi-sweet chocolate chips
-100g mini marshmallows

Instructions:
-In a bowl, combine the cornstarch, salt, flour, baking powder, baking soda, and graham cracker crumbs. Set aside.
-In the stand mixer bowl, beat butter and both sugars for about 3 minutes. Add in the eggs, corn syrup, and vanilla. Beat for another couple of minutes. Don’t forget to scrape the sides.
-With the mixer now on low, add your dry mix to the butter mix, little by little. Mix it just enough for the flour mix to be incorporated. Again, don’t forget to scrape the sides. Turn the mixer off and use a spatula to make sure everything is well combined.
-Manually, stir in the chocolate and marshmallows. You might have to use your hands for this step. Or the spatula. Whatever you think is best. Just make sure that those ingredients are mixed well into your cookie dough.
-Use your cookie scoop to make balls of cookie dough. Put the cookie dough balls in a container and let them refrigerate overnight.
-Bake your cookies at 340ºF, on a baking sheet lined with aluminum foil for about 17 minutes. When setting them on your baking sheet, give your cookies at least two inches of a gap so they can spread while baking.

That’s it!

See you guys soon!

Leave a comment