Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1 1/3 cup granulated sugar
1 large egg plus 1 large egg yolk
1 tbsp vanilla extract
2 tsp espresso instant coffee powder
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1/4 cup unsweetened 100% cocoa powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups graham cracker chopped about 1/2” plus a little extra for topping (about 8 full graham cracker sheets)
1 1/2 cup mini marshmallows plus extra for topping
10 large marshmallows each cut in half
1/2 cup semi-sweet chocolate chips
1/2 cup of 72% dark chocolate chips
1 cup chopped Hershey or any kind of milk chocolate bars plus extra for chocolatey goodness topping
Instructions:
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Add the egg, mix until combine then add the egg yolk, vanilla extract, and instant espresso powder. Mix until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Graham Cracker Crumbs: Stir in the graham cracker crumbs until evenly distributed.
- Fold in Marshmallows and Chocolate: Gently fold in the mini marshmallows and chocolate chips and partial chopped chocolate. Mixture will be stiff.
- Wrap and chill the dough for one hour.
- Once chilled, preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Scoop out the dough into 2 inch round portion and flatten it and place the large (half) marshmallow in the center and the dough around it back into a ball. Place the dough onto the prepared baking sheets, spacing the cookies about 3-4 inches apart.
- Top with Extra Graham cracker pieces and chopped Hershey milk chocolate bars: Gently press a few extra graham cracker pieces and chopped chocolate onto the top of each cookie for that classic s’mores look.
- Bake: Bake the cookies for 10-12 minutes, they should be slightly underbake.
- Cool: Let the cookies cool completely for about 10-15 minutes on the cookie sheet. They will firm up as they cool, so be careful not to over bake.
Tips:
The trick is to use stale marshmallow so that it does not deform and spread out too much while baking. To achieve this, you can expose air to the marshmallow an hour before but is it better a day ahead. Or you can dehydrated the marshmallows.
Enjoy these gooey, chocolatey, graham-cracker-crunchy treats! Perfect for when you’re craving s’mores but don’t have a campfire handy.
