Description

A technically engineered s’mores cookie that achieves a perfect tri-textural balance between a chewy cookie mantle, crisp graham cracker shards, and a molten marshmallow core. This recipe utilizes a specific protein-to-fat ratio and a dual-layer encapsulation method to ensure the marshmallow center remains gooey without compromising the cookie’s structural integrity.

Ingredients

120 grams all-purpose flour
2.5 grams baking soda
1 pinch salt
85 grams unsalted butter, softened to 65°F
100 grams granulated sugar
41 grams brown sugar
1 large egg (approximately 50g)
5 mL vanilla extract
170 grams chocolate chips
6 large marshmallows, snipped into halves
4 graham cracker sheets

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Instructions

Whisk the flour, baking soda, and salt together in a medium bowl for at least 30 seconds to ensure homogenous distribution.
In a separate bowl, beat the softened butter and granulated sugar on medium speed for 60 seconds, then add the brown sugar and beat for an additional 30 seconds until pale and creamy.
Add the egg and vanilla extract, beating on low speed until a stable emulsion is formed.
Gradually add the dry ingredients to the wet mixture on the lowest setting, stopping as soon as the flour streaks disappear, then fold in the chocolate chips by hand.
Divide the dough into 12 balls; flatten each ball, place a marshmallow half in the center, and seal the dough around it to fully encapsulate the core.
Break 3 graham cracker sheets into 36 small pieces and press 3 pieces firmly into the surface of each dough ball.
Refrigerate the dough balls for 30 minutes while preheating your oven to 350°F (177°C) to control the spread of the fats.
Space the cookies 3 inches apart on a parchment-lined baking sheet and bake for 11 to 13 minutes until the edges are light golden brown.
Immediately sprinkle the final crushed graham cracker sheet over the warm cookies and allow them to cool completely on the baking sheet.

Notes

For the most consistent results, use a digital scale to measure ingredients by weight rather than volume. If your marshmallows tend to dissolve during baking, try using marshmallows that have been left out for 24 hours to air-cure, which reduces their moisture content and helps them maintain their shape. Always ensure the dough is properly chilled for the full 30 minutes to prevent the internal marshmallow from breaching the dough barrier.

Prep Time: 20 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American