S’mores Cookies

Disclaimer: This is not my recipe all the credit goes to Sarah Kieffer the recipe is from her 100 Cookies cookbook linked: here

I love s’mores in the summer. There’s something about it that reminds me of late nights in Upper Peninsula Michigan. These s’mores cookies are to die for. This recipe uses the pan-banging technique to give you thin crispy but soft cookies. If you like all those things, this is for you.

Disclaimer: This is not my recipe all the credit goes to Sarah Kieffer the recipe is from her 100 Cookies cookbook linked: here

Ingredients

• Graham Cracker Crumbs
  • ¾ cup (75 g) graham cracker crumbs (or 6 whole graham crackers pulsed in a food processor)
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, melted and cooled

• Cookies
  • 2 cups (284 g) all-purpose flour
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 large egg
  • 2 tbsp water
  • 1 ½ tsp pure vanilla extract
  • 4 oz (113 g) milk or semisweet chocolate, chopped into bite-size pieces (averaging ½ in (12 mm) with some smaller and some larger)
  • Marshmallows (link here), cut into thin squares, somewhere between ¼ and ½ in (6 and 12 mm) (if your marshmallows are very thick, you will want to cut them in half or thirds horizontally)

Directions

1. For the graham cracker crumbs: in a small bowl, combine the graham cracker crumbs, sugar, and melted butter, and mix until combined. The mixture should be coated in butter but not wet (you want the crumbs to cling evenly to the cookies.)
2. For the cookies: Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F (180°C). Line 3 sheet pans with aluminum foil, dull-side up.
3. In a small bowl, whisk together the flour, salt, and baking soda.
4. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix into the batter on low speed.
5. Form the dough into 3 ox (85 g) balls (¼ cup). Roll each ball into the graham cracker crumbs until fully coated. Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4in (10 cm) and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. 
6. Remove the pan from the oven and place two or three thin square pieces of marshmallow on top of each cookie. Place the pan back in the oven for 45 seconds to 1 minute, just until the marshmallows start to melt. Remove the pan. Use a kitchen torch or broiler to gently toast the top of each marshmallow until golden. You can use a knife to very gently slide the marshmallow slightly across the cookie if you want more of the cookie covered, or leave as is.
7. Let the cookies cool for 10 minutes on the sheet pan, then transfer them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).