S’mores Cookies
These dark chocolate s’mores cookies are topped with marshmallows that melt and turn golden brown while baking, perfect for bonfire night.
From the book
Cookies & Crumbs: Chunky, Chewy, Gooey Cookies for Every Mood
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Introduction
I first made these cookies at home with Hannah, a lovely Swedish-American girl, who wanted to help me out in the kitchen for two weeks. We convened in my kitchen on a daily basis to talk texture and flavour, and one day we got talking about how much fun it would be to make s’mores cookies. So we made our very own marshmallows with sesame seeds and small chunks of miso toffee. This recipe is simpler than that, and I think the dough with its dark cocoa is an even better match to the melted, toasted marshmallow.
The word s’mores comes from ‘some more’ and originated in the USA to describe an American treat consisting of toasted marshmallows and dark chocolate sandwiched between two graham crackers. You want ‘some more’ because it’s so delicious! If you want to add a special finishing touch to your cookies, you can sprinkle some crumbled graham crackers or digestive biscuits across them after baking. Depending on how much time you have when baking, you can either make your own marshmallows or use shop-bought ones. For an extra melted, crispy finish, you can apply a little extra heat to your marshmallows using a kitchen blow torch after baking.
Ingredients
| 190g (6¾oz/¾ cup plus 1⅓ tbsp) | butter at refrigerator temperature, diced |
| 150g (5½oz/¾ cup) | light muscovado sugar |
| 90g (3¼oz/scant ½ cup) | caster (granulated) sugar |
| 2 | eggs |
| 320g (11¼oz/scant 2½ cups) | plain (all-purpose) flour |
| 10g (⅓oz/2 tsp) | cornflour (cornstarch) |
| 25g (1oz/¼ cup) | cocoa powder |
| 5g (1⅔ tsp) | baking powder |
| 3g (1 tsp) | salt |
| 180g (6¼oz) | dark chocolate, roughly chopped |
| 15 | marshmallows |
Essential kit
You will need a food processor or stand mixer.
Method
Add the butter to your food processor or to the bowl of a stand mixer fitted with a paddle attachment and mix on a medium speed for 15 seconds until the butter begins to break up. Add both types of sugar and mix for about 30 seconds until everything is roughly mixed. Scrape the butter from the sides of the bowl.
Add the eggs and mix for 20 seconds until everything is just combined. Make sure you don’t mix for too long – it’s fine if it’s still a little unmixed.
Combine the flour, cornflour, cocoa, baking powder and salt in a separate bowl. Add the dry ingredients to the butter mixture in two batches, mixing for 15 seconds between each batch until everything is just combined. Scrape down the base and sides of the bowl between each round of mixing. Finally, add the chocolate and mix briefly at a low speed until the chocolate is roughly mixed into the dough.
Scoop 75g (2½oz) balls of dough using an ice cream scoop, or roll balls using 3 tablespoons of dough. There should be enough to make about 15 cookies. Press a marshmallow into the centre of each cookie and cover the edges of the marshmallow with a little dough. You want to make sure that it will be visible and bake nicely in the oven.
Place the dough balls in a container with a lid or on a tray that you then cover with cling film (plastic wrap). Leave to rest in the refrigerator for at least 3 hours – preferably overnight.
Preheat the oven to 190°C fan (210°C/410°F/gas 6–7).
Place the dough balls, marshmallow-side up, approximately 5cm (2in) apart on baking trays lined with baking parchment. Bake in the middle of the oven for 9–10 minutes. Bake one sheet at a time if not using a fan oven. The cookies should have expanded a bit, risen and begun to firm, but should still glisten a little bit and should not have cracked.
Remove the trays from the oven and leave to cool for 5 minutes. Transfer them to a cooling rack and leave to cool for at least another 10–15 minutes. If you have a kitchen blow torch, finish off by toasting the marshmallow until golden.
My top tip! – You’ll only need to use the blow torch for a few seconds
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