Crumbl S'mores Cookies (Printable Version)
# What You'll Need:
→ Graham Cracker Cookies
01 -
8 tablespoons (115g) unsalted butter
02 -
½ cup (100g) light brown sugar, packed
03 -
⅓ cup (65g) granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
1⅓ cups (190g) all-purpose flour
07 -
4 full sheets (66g) graham crackers
08 -
¾ teaspoon baking soda
09 -
⅛ teaspoon salt
10 -
¾ cup milk chocolate chips
11 -
8 large marshmallows, halved lengthwise
→ Chocolate Ganache Drizzle
12 -
2 tablespoons milk chocolate chips
13 -
1 tablespoon unsalted butter
→ Buttered Graham Crackers
14 -
1 graham cracker
15 -
2 teaspoons unsalted butter
# How to Make It:
01 -
Melt butter slowly over medium-low heat in a saucepan. Once melted, increase heat slightly and stir frequently with a wooden spoon. The butter will bubble as water evaporates. Watch closely as milk solids begin to toast and brown bits form at the bottom. Remove from heat immediately when butter has swirls of browned bits. Allow to cool for 10 minutes.
02 -
Line a large baking sheet with parchment paper and preheat oven to 350°F (175°C). Place graham crackers in a zip-top bag and crush with a rolling pin until finely ground.
03 -
Add brown and granulated sugars to the cooled brown butter and stir with a wooden spoon for 1-2 minutes until fully combined. Mix in egg and vanilla extract until incorporated. Add flour, graham cracker crumbs, baking soda, and salt, mixing until combined. Fold in milk chocolate chips.
04 -
Using a 1/3 cup measure, portion dough into 8 equal balls and place on prepared baking sheet. Bake for 10 minutes until cookies are set but not quite golden at the edges.
05 -
Immediately after removing cookies from oven, press two marshmallow halves into the top of each cookie, slightly overlapping them.
06 -
Turn off oven and switch to high broiler setting. Broil cookies for 1-2 minutes until marshmallows are lightly golden, watching very closely and rotating the pan if needed for even browning. Remove and allow cookies to cool for 10-15 minutes.
07 -
For chocolate drizzle, melt 1 tablespoon butter in microwave until hot, then stir in 2 tablespoons milk chocolate chips until completely melted. For graham cracker topping, melt 2 teaspoons butter and mix with one finely ground graham cracker.
08 -
Drizzle melted chocolate over the still-warm cookies and sprinkle with buttered graham cracker crumbs.
# Handy Tips:
01 -
Store cookies in an air-tight container at room temperature for up to 4 days, or freeze for 1-2 months.
02 -
Butter can quickly go from perfectly browned to burnt, so monitor closely during the browning process.