Gooey Marshmallow-Stuffed S'mores Cookies (Small Batch)
These gooey marshmallow-stuffed s'mores cookies are a small-batch dream come true. Made with nutty brown butter and graham cracker crumbs, stuffed with gooey marshmallows, and loaded with puddles of dark chocolate, these cookies capture everything magical about s'mores - no campfire required. The best part? This recipe makes just 8 perfect cookies!
Servings: 8 cookies
Calories: 370kcal
Ingredients
- 8 jumbo marshmallows
- 113 g unsalted butter
- 30 g nonfat dry milk powder
- 110 g light brown sugar
- 50 g granulated sugar
- 1 large egg (≈ 50g)
- 1 tablespoon vanilla bean paste
- 110 g bread flour
- 30 g graham cracker crumbs (approx. 2 full-sheet graham crackers), plus more for garnish
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 100 g 70% cacao dark chocolate chopped
Instructions
- Place the marshmallows in the freezer.
- Cube the butter and place in a light-colored skillet. (Light-colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
- Once melted, add the milk powder and stir until evenly incorporated (don't worry if some of the milk powder clumps together). Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan, and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat and pour into a heat-proof bowl. (You should have ~120 grams of brown butter).
- To the brown butter (which should look like dark, wet sand), add the brown sugar and granulated sugar and whisk until evenly combined. Add the egg and vanilla and whisk again until well combined.
- Add the flour, graham cracker crumbs, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix! Fold in most of the chocolate chunks (reserve some for the next step) until incorporated.
- Remove the marshmallows from the freezer. Using a 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on a lined baking sheet.
- Gently flatten each dough ball into a disc, then place a marshmallow in the center and wrap the dough around the marshmallow so just a bit is peeking out at the top. Top with remaining chocolate chunks, then place in the refrigerator to chill for at least 30 minutes, though an hour of chilling will give you the best results.
- Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper and set aside.
- Bake the cookies, 4 at a time, for 12-13 minutes, or until browned on the sides; the centers will look gooey. Remove from the oven and sprinkle the tops with additional graham cracker crumbs. Allow to cool on the baking sheet completely.
Nutrition
Serving: 1cookie | Calories: 370kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 209mg | Potassium: 208mg | Fiber: 2g | Sugar: 31g | Vitamin A: 474IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 2mg
