Cocoa S’more Cookie

Yield: 14 large

Author: Kelli Bowman

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Cocoa S'more Cookies

Prep time: 27 MinCook time: 10 MinInactive time: 24 HourTotal time: 24 H & 37 M

Rich chocolate cookies made with browned butter, cocoa, and a hint of coffee for extra depth, then stuffed with gooey marshmallows, melty chocolate, and crunchy graham crackers. These bakery-style cookies are everything you love about classic campfire s'mores in one soft, decadent cookie.

Ingredients

• 1 c browned butter, cooled for 30 min
• 1 c brown sugar
• ½ c cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 4 Tbsp hot brewed coffee
• 2¾ cups all-purpose flour (Italian 00 flour recommended)
• 1 teaspoon baking soda
• ¾ cup cocoa powder
• 1 teaspoon salt
• 10 ounces semi-sweet or dark chocolate chips
• 14 large marshmallows
• 14 graham cracker squares

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a metal mixing bowl, and let cool for 30 min.
2. Add the brown sugar and cane sugar to the cooled browned butter. Whisk for 2 minutes.
3. Add the eggs, vanilla extract, and hot brewed coffee. Whisk another 2–3 minutes until smooth.
4. Add the flour, cocoa powder, baking soda, salt, and chocolate chips. Mix just until combined.
5. Scoop about ¼ cup of dough. Flatten slightly and place one marshmallow in the center. Wrap the dough completely around the marshmallow and seal well.
6. Place each cookie on top of one graham cracker square.
7. Refrigerate the cookies for at least 24 hours. Don't skip the chill time—it creates the best flavor and texture.
8. Preheat oven to 375°F.
9. If desired, roll the tops of the cookies in crushed graham crackers before baking.
10. Bake directly from the refrigerator for 12–13 minutes, until the edges are set but the centers still look slightly underbaked.
11. Remove from the oven and let cool on the baking sheet for 20 minutes before serving.

Recommended Products

Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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