Single Serve S’mores Cookie
Recipe
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Prep Time: 15 min
- 3 tbsp (42g) butter, softened
- 2 tbsp (25g) granulated sugar
- 3 tbsp (37g) brown sugar
- 1 egg yolk
- 1/2 tsp (2g) vanilla extract
- 1/4 tsp (1g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (7 g) finely ground graham cracker crumbs
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1g) baking soda
- 1/8 tsp (.5g) baking powder
- 2/3 cup (115g) chocolate chips
- Jumbo marshmallows
- Chocolate bars for decor (I used hershey)
Bake Time: 10 min
Yields: 2 semi large to 1 large cookie
What you need
Cookie
What to do
1. Place butter and sugars in a medium bowl. Mix well with a rubber spatula. Add egg yolk and vanilla. Mix until combined.
2. Add the graham crumbs and sift in dry ingredients (except chocolate chips). Mix well until just barely combined. Add chocolate chips. Mix again.
3. Form dough into one large ball (or two smaller balls), stuff with one large marshmallow and place on a cookie sheet lined with parchment paper. Place cookie sheet in fridge for at least 30 minutes (no need to cover the dough).
4. Preheat oven to 375, remove cookie from fridge at rest at room temperature for about 10 minutes. Then bake for about 13-15 minutes, or when edges are golden brown and the top of the cookie looks puffed up but slightly underdone. Top with more chocolate chips, a strip of chocolate and sea salt warm out of the oven. For more drama, add another marshmallow and toast with a kitchen torch. And enjoy!
INHALE warm or at room temperature!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add the graham crumbs and sift in dry ingredients (except chocolate chips). Mix well until just barely combined. Add chocolate chips. Mix again.
3. Form dough into one large ball (or two smaller balls), stuff with one large marshmallow and place on a cookie sheet lined with parchment paper. Place cookie sheet in fridge for at least 30 minutes (no need to cover the dough).
4. Preheat oven to 375, remove cookie from fridge at rest at room temperature for about 10 minutes. Then bake for about 13-15 minutes, or when edges are golden brown and the top of the cookie looks puffed up but slightly underdone. Top with more chocolate chips, a strip of chocolate and sea salt warm out of the oven. For more drama, add another marshmallow and toast with a kitchen torch. And enjoy!
INHALE warm or at room temperature!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- Note: Cookie can be divided into 2 smaller cookies if desired! If you bake two cookies, start checking the oven at 10-11 minutes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! In this recipe, I advise chilling the dough for about 30 minutes (uncovered) before baking.
- I often bake ugly looking cookies (LOL). To avoid and ugly single serve cookie, grab a soup bowl and place it over the cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
