S'mores Cookies
Back to Recipes & MoreIngredients
- 1 cup (120 g) bread flour
- 1 cup (125 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tsp (5 g) baking soda
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) baking powder
- ¾ cup (170 g) butter, melted
- ¾ cup (163 g) Redpath® Dark Brown Sugar, firmly packed
- ⅓ cup (67 g) Redpath® Granulated Sugar
- 1 large egg
- 1 tbsp (15 ml) pure vanilla extract
- 5 (65 g) whole graham crackers, broken into rough ½ in (1 cm) pieces
- 1¼ cup (213 g) dark chocolate, roughly chopped
- 1 cup (50 g) mini marshmallows
Instructions
Step 1
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 2
In a large bowl, whisk together the bread flour, all purpose flour, salt, baking soda, cinnamon, and baking powder until thoroughly combined.
Step 3
In the bowl of a stand mixer using the paddle attachment, cream together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 1 minute.
Step 4
Add the large egg and vanilla extract, mix until fully incorporated into the sugar mixture.
Step 5
Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.
Step 6
Fold in the broken graham cracker bits, chopped dark chocolate, and mini marshmallows.
Step 7
Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes.
Step 8
With a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls.
Step 9
Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes.
Step 10
Place into the preheated oven and bake for 8 to 10 minutes.
Step 11
Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.
