Description
Delight in these indulgent Chocolate S’mores Cookies featuring rich browned butter, intense black cocoa, crunchy graham crackers, and melty marshmallow fluff. Perfectly chewy and with a touch of flaky sea salt, these cookies capture the classic campfire s’mores experience in a delicious baked treat.
Ingredients
Butter Mixture
- 113 grams salted butter (browned to 93 grams)
Wet Ingredients
- 150 grams granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 26 grams black cocoa powder (spooned and leveled)
- 120 grams all-purpose flour (spooned and leveled)
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
Add-Ins & Toppings
- 120 grams chopped chocolate (Dark Chocolate, e.g. Trader Joe’s Pound Bar)
- 2 full sheets graham crackers, broken into pieces
- 4-8 Tbsp marshmallow fluff (for topping)
- Pinch flaky sea salt (for sprinkling)
Instructions
- Brown the Butter: In a small pot over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it bubbles and foams, then stir continuously to let the milk solids brown and settle. Pour into a bowl and cool slightly; refrigerate if needed but ensure it’s still melted.
- Mix Sugar and Butter: In a medium-large bowl, whisk granulated sugar into the browned butter until fully combined.
- Add Egg and Vanilla: Add the egg and vanilla extract, then whisk vigorously for 2-3 minutes until smooth and color lightens.
- Incorporate Cocoa Powder: Add black cocoa powder and whisk aggressively until fully blended.
- Add Dry Ingredients: Fold in flour, fine sea salt, and baking powder just until a few streaks of flour remain.
- Fold in Graham Crackers and Chocolate: Fold in broken graham cracker pieces and chopped chocolate, reserving some pieces for topping. If the dough is warm, refrigerate briefly first to prevent chocolate melting.
- Chill Dough: Freeze dough for 15-30 minutes or refrigerate for at least an hour. Then scoop eight two-ounce balls and place on large cookie sheets. Make an indentation in the center of each ball for marshmallow fluff. Refrigerate while oven preheats.
- Preheat Oven and Prep Cookies: Preheat the oven to 325°F (163°C) convection. Top each cookie ball with a dollop of marshmallow fluff and add extra chocolate and/or graham cracker pieces on top, keeping marshmallow contained within the indent.
- Bake Cookies: Bake on the middle rack for about 8 minutes. Remove from oven, tap the pan, and use a round biscuit cutter to slightly reshape cookies to be round. Return to oven for another 4-5 minutes or until edges are set.
- Final Touches: Remove from oven, tap pan again, and scoot cookies to perfect roundness. The edges should be firm, and tops no longer wet. Cookies will be fragile but move slightly on the pan.
- Cool and Serve: Sprinkle flaky sea salt on top. Let cookies rest on the pan for at least 10 minutes before transferring off. This allows them to set completely.
Notes
- Browning the butter deeply enhances the flavor and imparts a nutty richness to the cookies.
- Using black cocoa powder gives the cookies an intense chocolate flavor and a striking dark color.
- To prevent melting chocolate in the dough, chill the dough before folding in chocolate chunks if it is still warm.
- Containing marshmallow fluff within a well helps prevent excess burning during baking.
- Using a biscuit cutter after partial baking shapes the cookies uniformly and helps them set properly.
- Letting cookies rest on the pan after baking ensures they firm up without breaking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
