Description
Loaded with cut up graham crackers, big chunks of chocolate and dehydrated mini marshmallows, these cookies have all the charm of the fireside treats but you can make them any time of year.
Ingredients
- 12 Tablespoons butter (170 g)
- 2 and 1/2 cups all-purpose flour (325 g)
- 1 Tablespoon arrowroot starch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 1 ½ sleeves of wrapped graham cracker packages (about 200 g)
- 6 ounces milk chocolate bars
- 2 ½ cups dehydrated miniature marshmallows (see note)
- 3/4 cup brown sugar (160 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 F (180 F). Line 2 or 3 (if you have 3) baking sheets with parchment paper.
Make the dough
- Brown the butter: Melt the butter over medium low heat in a skillet until the foaming subsides and you see brown flecks in the butter. It will smell nutty.
Chill the brown butter in the freezer for 20 minutes. - Prep the graham crackers and chocolate: Chop the graham crackers into 1/2” squares and the chocolate into large chunks. Set aside 1/2 cup of each of these for topping the cookies.
- Mix the dry ingredients: Whisk the flour with the arrowroot starch, baking soda, and salt. Dump in larger part of the chocolate, graham cracker pieces, plus all the marshmallows. Stir to distribute the mix-ins through the flour.
- Mix the sugars: Mix the sugars with the cold-ish brown butter (some will still be liquid, and that’s just fine) just until it turns into a sandy paste. You don’t want to incorporate too much air, or the cookies could collapse in the oven.
- Add in the liquid ingredients: Add the eggs, cream, and vanilla to the sugar. Mix just until everything is smooth.
- Add in the flour/chocolate: Mix in the flour mixture, just until the flour disappears.
- Portion out the dough: Portion out 2 ounce balls of dough (I use my Vollrath yellow scoop ).
Chill the brown butter in the freezer for 20 minutes.
Bake the cookies
- Place 6 cookie dough balls on each of the cookie sheets. Press in a piece of the reserved chocolate and a couple pieces of the leftover graham cracker pieces.
- Bake: You can bake 2 cookie sheets at a time with this recipe. Bake the cookies for 12 minutes, rotating the sheets back to front and top to bottom halfway through baking.
- Cool: cool the cookies on the tray they baked on. Cookies are best when they are warm, but you can store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for about 2 months.
Notes
Dehydrated marshmallows are key to this recipe: You can buy dehydrated marshmallows, but they are far too expensive. One recipe of my dehydrated marshmallows recipe will give you enough marshmallows to make at least 2 batches of these cookies for about 60 cents a batch.
Chocolate snobbery: Of course you can use chocolate chips in place of chocolate bars in this recipe, but if you do use chocolate bars, you’ll notice that you’ll get lovely pools of melted chocolate. Chocolate chips hold their shape, so they won’t make those liquidy chocolate pools. It’s an aesthetic choice, but I dare you to try the chocolate bars once and see if you like them!
Large marshmallows: You can use dehydrated large marshmallows as well. To do so, you’ll want to make up the dough without the marshmallows. Scoop out a portion of dough in your hands and flatten the dough into a thin circle. Place a dehydrated large marshmallow in the center of the dough and wrap the dough around the marshmallow. Seal it well and then bake as normal. Big marshmallows will get you more epic marshmallow pulls! 
Spring Smores cookies for Easter: Swap out the graham crackers for Bunny Grahams crackers. The Neapolitan flavors make the nicest look for Easter, but they’re all pretty cute. There’s no need to chop these crackers in your cookies! 
- Prep Time: 20 minutes
- + cooling time:
- Cook Time: 24 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
