Description
This Single Serve S’mores Cookie combines the nostalgic flavors of classic s’mores into a decadent, warm cookie perfect for one. Featuring browned butter, teddy grahams, semi-sweet chocolate chips, and marshmallow fluff, this treat is baked to golden perfection and finished with a toasted marshmallow on top for a gooey, irresistible dessert experience.
Ingredients
Scale
Wet Ingredients
- 28 grams unsalted butter
- 10 millilitres milk
- 1.2 millilitres vanilla extract
Sugars
- 24 grams light brown sugar
- 13 grams granulated sugar
Dry Ingredients
- 42 grams all-purpose flour
- 0.5 grams baking soda
- 0.5 grams fine salt
Add-ins & Toppings
- 45 grams semi-sweet chocolate chips
- 9 pieces teddy grahams, plus extra for topping
- 30 grams marshmallow fluff, plus extra for topping
- 1 large marshmallow
Instructions
- Preheat Oven: Preheat your oven to 175°C (347°F) and prepare a baking tray by lining it with parchment paper to prevent sticking and help with easy cleanup.
- Browning the Butter: Melt the unsalted butter in a small pan over medium heat, stirring occasionally. Watch carefully as the butter begins to bubble and turns a rich amber color, which usually takes about 2 minutes. This step adds a nutty depth of flavor to your cookie dough.
- Cooling the Butter: Transfer the browned butter to a mixing bowl and place it into the freezer for about 5 minutes to cool down, ensuring it doesn’t cook the other ingredients when mixed.
- Mixing Sugars and Wet Ingredients: Once the butter has cooled, thoroughly mix in the light brown sugar, granulated sugar, milk, and vanilla extract until smooth and well combined.
- Incorporating Dry Ingredients: Sift together the all-purpose flour, baking soda, and fine salt, then gradually add them to the wet mixture. Stir until just a few flour streaks remain to avoid overmixing, which can make the cookie tough.
- Adding Cookie Mix-Ins: Fold in the teddy grahams and the majority of the semi-sweet chocolate chips into the dough. After mixing, spoon and gently swirl marshmallow fluff over the dough’s surface to add gooey sweetness.
- Chilling the Dough: Cover the dough and place it in the freezer for 5 minutes to firm up, which makes shaping easier.
- Shaping the Cookie: Roll the chilled dough into a large ball and place it onto the prepared baking tray. Spoon extra marshmallow fluff on top, then press in the remaining chocolate chips and graham crackers for added texture and flavor.
- Baking: Bake the cookie in the preheated oven for 14 to 16 minutes. The edges should turn golden while the center remains just set, which ensures a soft, chewy texture.
- Finishing Touches: Immediately after baking, use a large bowl rim or similar tool to gently round the cookie edge while it’s hot. Then place a large marshmallow on top and toast it using a culinary torch for a classic s’mores finish. Allow the cookie to rest for 5 to 10 minutes before serving warm for the best taste and texture.
Notes
- Use a culinary torch carefully to toast the marshmallow to avoid burning; alternatively, you can place the cookie briefly under a broiler.
- For a crispier cookie, bake an additional 1-2 minutes, but watch closely to avoid overbaking.
- The marshmallow fluff adds extra sweetness and gooey texture so adjust amount according to your preference.
- If you don’t have teddy grahams, crushed graham crackers can be used as a substitute but may alter texture slightly.
- Cooling the browned butter before mixing is essential to maintain the dough integrity and avoid melting other ingredients prematurely.
