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Chocolate S'mores Cookies

Chocolate S'mores Cookies

The polar vortex is hitting the eastern half of the US with full force and news outlets and government officials are actually telling people not to go outside (again). To warm up your apartment a little more and keep yourself occupied, turn on your oven and bake some cookies!

In case it looks like everything I put on Pineapple Excess was easily achieved, I'd like you to know that I made these s'mores cookies four times before I managed to get them right and take a pretty picture. I started with a recipe from Food52 that used crumbled graham crackers and mini marshmallows mixed in to the dough and they came out ugly as hell because the marshmallows melted and ran out all over the place, but they tasted SO GOOD. I kept making adjustments and after a group of drunk 22 year olds ate an entire batch during the blizzard a few weekends ago, I realized I could just broil a regular marshmallow on top instead of incorporating minis (duh). 

Chocolate S'mores Cookies

Recipe adapted from Food52

Makes 18 cookies

  • 1 cup flour
  • 1 cup coarsely crushed graham crackers
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 marshmallows, cut in half 

In a mixing bowl, combine flour, crushed graham crackers, cocoa powder, baking powder, and salt. Set aside.

In a stand mixer or using a handheld mixer, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined. Slowly mix in the flour mixture until just incorporated, scraping the sides of the bowl when needed. 

Roll dough into 24 evenly sized balls and place in freezer for 30 minutes (if you need to chill the dough for a few minutes before forming the dough balls that works too). Note: At this point you can freeze the dough completely, throw it in a Ziploc bag and keep it in the freezer, ready to bake, for about 2 weeks. Just add a minute to the bake time when you put them in the oven. 

When you're ready to bake the cookies, preheat oven to 350F. Places cookies at least 2 inches apart on a parchment or silicone-lined baking sheet (I do 9 cookies per half-sheet pan). Bake for 10 minutes or until beginning to set (the cookies will look like they're not quite done yet). Remove cookies from oven and turn to broil. Top each cookie with a marshmallow half and place in oven for 3-4 minutes, or until marshmallow is just beginning to brown. Allow to cool on baking sheet for a few minutes before moving them to a cooling rack to cool completely. 

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