Super Jumbo S'mores Cookies
Thick, gooey, bakery style jumbo s'mores cookies stuffed with a whole super jumbo marshmallow center, loaded with chocolate, and packed with crushed graham crackers. A small batch of four giant cookies that taste like a campfire s'more, no fire required.
Servings: 4 cookies
Calories: 833kcal
Equipment
- Light-colored skillet
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
Ingredients
Cookies
- ½ cup unsalted butter, browned and cooled
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips or chopped chocolate
- ½ cup crushed graham crackers, fine crumbs plus a few small chunks
- 4 super jumbo marshmallows
- Extra chocolate squares and graham pieces for topping, optional
Instructions
Make the Dough
- Brown 1/2 cup unsalted butter in a light-colored pan until it smells nutty and turns golden, then let it cool 10 to 15 minutes.
- Whisk the browned butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until glossy.
- Beat in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract.
- Fold in 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until just combined.
- Stir in 3/4 cup chocolate chips and 1/2 cup crushed graham crackers.
Stuff and Shape
- Scoop the dough into 4 large balls, about 5 to 6 oz each.
- Flatten each ball into a thick disc in your palm.
- Press 1 super jumbo marshmallow into the center of each disc.
- Wrap the dough all the way around the marshmallow and pinch every seam shut so it is fully sealed.
Chill and Bake
- Freeze the stuffed dough balls for 20 to 30 minutes so they hold their height.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Bake for 12 to 15 minutes, until the edges are set but the centers still look puffy and soft.
- Press a few extra chocolate squares and graham pieces on top while warm if desired. Cool about 10 minutes before serving, since the marshmallow center is very hot.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. Microwave a cookie for 10 to 15 seconds to bring back the gooey marshmallow center.
Freezing: Freeze baked cookies in a freezer-safe container for up to 2 months. You can also freeze the stuffed, shaped dough balls solid, then bake straight from frozen, adding 1 to 2 extra minutes.
Tip: Seal the marshmallow completely and do not skip the freeze step. Cold, well-sealed dough is what keeps these tall and stops the marshmallow from leaking out.
Marshmallow note: Use super jumbo marshmallows for the big molten center. If using regular marshmallows, pack several together per cookie. Avoid minis, which melt away into the dough.
Nutrition
Calories: 833kcal | Carbohydrates: 123g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 558mg | Potassium: 230mg | Fiber: 2g | Sugar: 76g | Vitamin A: 798IU | Calcium: 79mg | Iron: 3mg