Description
This Single Serve S’mores Cookie is the perfect indulgent treat combining the nostalgic flavors of s’mores into a warm, gooey cookie. It features browned butter, teddy grahams, chocolate chips, and marshmallow fluff, baked to perfection and topped with a toasted marshmallow for a delightful campfire-inspired dessert.
Ingredients
Scale
Wet Ingredients
- 28 grams unsalted butter
- 10 millilitres milk
- 1.2 millilitres vanilla extract
- 30 grams marshmallow fluff, plus extra for topping
- 1 large marshmallow
Dry Ingredients
- 24 grams light brown sugar
- 13 grams granulated sugar
- 42 grams all-purpose flour
- 0.5 grams baking soda
- 0.5 grams fine salt
Add-ins
- 45 grams semi-sweet chocolate chips
- 9 pieces teddy grahams, plus extra for topping
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 175°C (347°F) and line a baking tray with parchment paper to prevent sticking and ease cleanup.
- Burgnell Butter: In a small pan over medium heat, melt the butter while stirring occasionally. Continue cooking until the butter bubbles and turns a warm amber color, about 2 minutes, to develop a rich nutty flavor.
- Cool Browned Butter: Transfer the browned butter into a mixing bowl and place it in the freezer for about 5 minutes to cool slightly without solidifying.
- Combine Wet Ingredients: Thoroughly mix the light brown sugar, granulated sugar, milk, and vanilla extract into the cooled browned butter until smooth and well blended.
- Add Dry Ingredients: Sift in the all-purpose flour, baking soda, and salt into the wet mixture. Stir gently until just a few streaks of flour remain, careful not to overmix to keep the cookie tender.
- Mix in Add-ins and Marshmallow Fluff: Fold in the teddy grahams and most of the chocolate chips into the dough. Spoon the marshmallow fluff onto the surface and gently swirl it for an even dispersion within the dough.
- Chill Dough: Cover the dough and place it in the freezer for 5 minutes to firm up, making it easier to shape.
- Shape Cookie and Add Toppings: Roll the dough into a large ball and place it on the prepared baking tray. Spoon extra marshmallow fluff on top and press in the remaining chocolate chips and graham pieces for added texture and flavor.
- Bake Cookie: Bake the cookie in the preheated oven for 14 to 16 minutes until the edges are golden and the center appears just set but still soft.
- Finish and Serve: While the cookie is hot, carefully use a large bowl to round its edges for a rustic look. Gently press a large marshmallow onto the top and toast it with a culinary torch if desired. Let the cookie rest for 5 to 10 minutes before serving warm to enjoy the melted marshmallow gooeyness.
Notes
- Use a culinary torch to toast the marshmallow topping for a classic s’mores flavor without broiling the entire cookie.
- If you do not have teddy grahams, graham cracker crumbs can be substituted but will change the texture slightly.
- Browned butter adds a rich, nutty depth, so don’t skip this step for best flavor.
- Monitor baking time closely to avoid overbaking, which can dry out the cookie.
- For a dairy-free variation, substitute butter and milk with plant-based alternatives.
