Name: S'mores Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 1/2 teaspoon salt; 1 teaspoon honey; 1/2 teaspoon baking soda; 1 teaspoon vanilla extract; 1 large egg, at room temperature; 1/2 cup (100g) soft light brown sugar, packed; 1 cup (120g) tightly packed graham cracker or digestive biscuit crumbs (I used 8 Digestive Biscuits ground into fine crumbs); 1 1/4 cups (150g) all-purpose flour; A pinch of cinnamon (less than 1/8 teaspoon); 1/2 cup plus 1 tablespoon (128g) unsalted butter, softened at room temperature; 1/3 cup (72g) granulated sugar; 1 cup (172g) chocolate chips, I used Hershey's milk chocolate chips; 1 cup (57g) mini marshamallows, I used Campfire brand (*see note); 2 regular size (1.55 oz) Hershey's Milk Chocolate Bars, plus extra if making cookie sandwiches; Extra graham cracker pieces & mini marshmallows (optional); Large marshmallows, optional (if making s'mores cookie sandwiches)

Instructions

Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 baking sheets with silicon baking mats or parchment paper; set aside.
In a large bowl, whisk together graham cracker (or digestive biscuit) crumbs, flour, baking soda, salt, and cinnamon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter until smooth and creamy; about 1 minute.
Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes. Mix in the honey until incorporated.
Add in the egg and vanilla extract and mix until well combined.
With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
Add in the mini marshmallows and chocolate chips and lightly mix until just combined.
Using an ice cream scoop or spoon, divide the cookie dough into 16 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
Press a Hershey's chocolate square on top of each cookie ball and gently press down. Optionally, add a few broken graham cracker (or digestive biscuit) pieces and mini marshmallows onto the top of the dough for looks and a toasty marshmallow surface.
Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 12 minutes. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they'll end up hard instead of soft and chewy. A trick to know that they're done, is to lift the edge of the cookie with your finger, if it lifts, then they're done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.

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Chef's Notes

I've found that the brand of marshmallows makes a difference in this recipe. I wouldn't recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.Recipe slightly adapted from Two Peas and their Pod

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

I've found that the brand of marshmallows makes a difference in this recipe. I wouldn't recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.Recipe slightly adapted from Two Peas and their Pod