A delicious and decadent single serve s’mores cookie that combines the flavors of chocolate, graham crackers, and toasted marshmallow.
Author:inass sped
Prep Time:15 minutes
Cook Time:16 minutes
Total Time:31 minutes
Yield:1 cookie 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
28 grams unsalted butter
24 grams light brown sugar
13 grams granulated sugar
10 millilitres milk
1.2 millilitres vanilla extract
42 grams all-purpose flour
0.5 grams baking soda
0.5 grams fine salt
45 grams semi-sweet chocolate chips
9 pieces teddy grahams, plus extra for topping
30 grams marshmallow fluff, plus extra for topping
1 large marshmallow
Instructions
Preheat oven to 175°C and line a baking tray with parchment paper.
Melt butter in a small pan over medium heat, stirring occasionally until bubbling and the butter turns amber, about 2 minutes.
Transfer browned butter to a mixing bowl and place in the freezer for 5 minutes to cool.
Mix light brown sugar, granulated sugar, milk, and vanilla extract thoroughly into the cooled brown butter.
Sift in all-purpose flour, baking soda, and salt. Mix until just a few streaks of flour remain.
Add teddy grahams and most of the chocolate chips to the dough, stirring until combined. Top with marshmallow fluff, gently swirling on the surface.
Cover and set the dough in the freezer for 5 minutes.
Roll dough into a large ball and transfer to prepared baking tray. Spoon extra marshmallow fluff on top and press in remaining chocolate chips and graham pieces.
Bake for 14 to 16 minutes until edges are golden and the centre appears just set.
Carefully use a large bowl to round edges while hot. Gently press a large marshmallow onto the top and toast with a culinary torch if desired. Let rest for 5 to 10 minutes before serving warm.
Notes
Use a culinary torch for toasting marshmallow for best results.
You can substitute chocolate chips with your favorite type of chocolate.