I saw these cookies on Broma Bakery’s Instagram page. I LOVE her work and style. I am actually taking an online course that she is presenting in hopes to further my business, but also gain insight into how she styles and markets her work to companies. As I was scrolling along, I came across these cookies… and then I thought, I have a great s’mores recipe- why don’t I use that dough and her technique to make the perfect s’mores cookie- and that is how these cookies were born!

Now, there are a few tricks to these cookies because the marshmallow tends to melt and disintegrate into the cookie while it bakes. We want a white, ooey, gooey, pull apart marshmallow. So here are the two must-do tips. The first one is by Sarah at Broma Bakery, and that is to refrigerate the prepared cookie balls for an hour prior to baking. The second tip is my own, I bake the cookies most of the way, pull them out and then add another small piece of marshmallow into the crack where the current marshmallow is bubbling. Then I bake it for an additional minute. That adds to the marshmallow goodness, but lets its slightly melt without disintegrating.

Follow these two worth while tips and you will have the perfect, marshmallowy s’mores cookie worth gossiping about!

S’mores Cookies

Yield: 18 cookies

INGREDIENTS:
1 stick softened butter
1/2 cup granulated sugar
1 whole egg
1 teaspoon vanilla
1 cup flour
1 cup graham cracker crumbs
1 teaspoon baking powder
15 regular size marshmallows, 9 cut in half, the rest quartered
1/2 cup milk chocolate chips or chunks

DIRECTIONS:
1. In a large bowl beat butter and sugar together until combined, then add egg and vanilla and beat until combined.
2. Stir in flour, graham cracker crumbs and baking powder.
3. Stir in chocolate chips.
4. Using a tablespoon, scoop out some of the dough. Form a small ball in your hand and then press in the middle with your thumb. Add half a marshmallow into the center and then wrap the dough around the marshmallow and press down slightly forming a cookie shape. Place on tray. Continue until all the cookies are assembled.
5. Place tray into refrigerator for a minimum of an hour.
6. When ready to bake, preheat oven to 350 degrees.
7. Place cookies directly into the oven for 10-12 minutes. Remove from oven and then place an additional quarter of a marshmallow into the crack/dent where the current marshmallow is bubbling.
8. Place back into the oven for 1 minute.
9. Remove from oven and let cool for 10 minutes. Move cookies to cooling rack and let completely cool before serving. Enjoy!

Recipe adapted from 4littleFergusons and technique inspired by Broma Bakery