I keep seeing videos on TikTok of people making these s’mores cookies. They basically assemble a s’mores, but instead of adding a graham cracker on top, they add some cookie dough and bake it.
As the cookies bake, they spread and flatten over the s’mores. So you end up with cookies that have s’mores in the middle.
THESE TASTED SO GOOD. I don’t even eat s’mores that often, they’re not my favourite. But with a cookie baked on top of them…10/10, I loved them so much.
The cookie dough
The idea is that this is supposed to be quick and easy. It’s supposed to be a recipe that only needs 4 ingredients: graham crackers, some chocolate, marshmallows and cookie dough.
Most of the videos I’ve seen use store bought cookie dough.
You absolutely can do this, it will save ingredients and a lot of time, and they will still taste amazing. But I decided to make the cookie dough myself.
Here are the ingredients I used for the cookie dough:
- Unsalted butter – I always use unsalted butter so I can control the amount of salt in the recipe. But salted butter does work too, just don’t add any extra salt.
- Sugar – I like to use a mixture of both white and brown sugar in cookies. The white sugar adds crispiness, the brown sugar adds moisture and a lot of flavour.
- Vanilla – for flavour.
- Eggs – I used a whole egg and an egg yolk. The egg yolk adds extra moisture, which gives a gooey cookie.
- Plain flour – also known as all purpose flour.
- Corn flour – also known as corn starch. This also helps give a gooey cookie.
- Salt – to enhance the flavours. Don’t add this if you’re using salted butter.
- Baking powder – for thickness.
- Chocolate chips – I used milk chocolate chips but use your favourite kind.
Using cold butter for cookies
In the recipe card below, you will see that I’ve said to use cold butter when making the cookie dough.
We’re going to cream this cold butter with the sugar for about 5 minutes, using an electric mixer.
This is something that I actually learnt from TikTok. Using cold butter just helps give you thicker cookies. I like thick cookies, so I’ve been using cold butter for most of my cookies recently.
The only time when I don’t use it, is if I’m using brown butter for the cookies.
HOWEVER, I wanted to say. If you are making this cookie dough by hand, use softened butter.
It will be so difficult to cream together the cold butter and sugars together by hand.
So just use softened butter.
Yes cold butter makes a difference, but the difference isn’t huge, the cookies will still be great if you use soft butter.
Assembling the cookies
Once the cookie dough has been made, we’re going to let this chill in the fridge for about 30 minutes, then you can assemble the cookies.
Here’s how to assemble them:
1) Get a piece of graham cracker and place this onto your tray.
2) Add a piece of chocolate on top. People have been using Hershey’s chocolate for this, but I used Cadbury’s milk chocolate. You can use whatever kind of chocolate you want, you can also just use more chocolate chips.
3) Now add a marshmallow on top of the piece of chocolate.
4) Get a 140g piece of cookie dough and flatten this out.
5) Place this on top of the marshmallow. Form this around the marshmallow, chocolate and graham cracker. You don’t need to cover the bottom of the graham cracker, we want to be able to see the graham crackers on the bottom of the cookies after they have baked.
6) Keep repeating this until you’ve used all of the cookie dough.
Baking the cookies
Typically, you would bake cookies in an oven that has been pre-heated to 180c/350f.
But I baked these cookies at 220/425f instead.
This is a very hot oven.
A while ago I learnt that Levain Bakery (a bakery in New York that is known for their cookies) bakes their cookies at a much higher temperature.
I don’t know what exact temperature they do it at, but apparently they do bake them at a higher temp.
So I tried a few different temperatures when making my own version of Levain bakery cookies, I found that 220c works best.
Baking cookies at this temperature gives you a much thicker cookie, because it gives them less chance to spread.
But also it helps with the texture so much. You end up with cookies that have a crispy outside but a gooey centre, which I love.
So this is why I baked these at 220c.
Leaving the cookies to cool on the tray
A good gooey cookie is always underbaked, it is not completely baked once you take it out of the oven.
This is why it’s important to leave your cookies to cool on the tray for about 5-10 minutes after they have been baked.
They will be too soft to pick up at first; they need some time to set up.
Especially these cookies, the marshmallows make them even softer, so make sure to give them some time.
But then after you can dig in!