Description
One extra large single serve S’mores cookie packed with chocolate, grahams, and gooey marshmallow.
Ingredients
Scale
- 2 TBSP (27g) Unsalted Butter, melted
- 2 TBSP (40g) Dark Brown Sugar
- 1 TBSP (20g) Granulated Sugar
- 1 TBSP (17g) Whole Whisked Egg
- 1/4 tsp Pure Vanilla Extract
- 6 TBSP (50g) All Purpose Flour
- 1 TBSP (7g) Graham Cracker Crumbs
- 1/4 tsp Baking Soda
- Pinch of Salt
- 3 TBSP (45g) Chocolate *see notes
- 10 Mini Marshmallows
- Flaky Salt, optional
Instructions
- In a small/medium mixing bowl, melt the butter and allow it to cool slightly.
- Whisk in the sugar and brown sugar until combined.
- In a separate small bowl, whisk the egg until it’s very well combined with no stringy egg whites remaining.
- Add 1 TBSP of the whisked egg and add that and the vanilla to the butter/sugar mixture. Whisk for at least 1 minute or until the mixture slightly lightens in color and becomes glossy.
- Add in the flour, crushed graham crackers, baking soda, and salt. Mix until combined with just a few flour streaks remaining.
- Add in the chocolate and mix to combine.
- Scoop the dough onto a parchment lined cookie sheet and chill for 10 minutes while you preheat your oven or air fryer.
- Preheat the oven to 350 or the air fryer to 310. After 10 minutes, remove the dough from the fridge and roll it into a ball in your hands. Use your thumbs to create a well in the center of the dough. Fill it with 10 mini marshmallows and a few chocolate chips. Fold the dough up and around the marshmallows so that they’re tucked in, but still peaking out the top.
- In the air fryer bake the cookie for a total of 12 minutes. *see notes for regular oven instructions
- Bake for 10, remove the cookie and bang it on the counter 2-3 times to help it flatten and spread, then put it back in the air fryer for the remaining 2 minutes. Take it out and again, bang it on the counter to help it spread.
- Use a rubber spatula or spoon to scoot any runaway edges back into place.
- Top with extra chocolate, graham cracker crumbs, and flaky salt.
- Let the cookie sit on the hot cookie sheet for 10 minutes to firm up enough to handle.
Notes
For chocolate -I like to use a mix of milk chocolate chips and a chopped semi sweet or dark chocolate bar. My favorite chocolate bars for those melty pools of chocolate are these Lindt chocolate bars.
If you’d rather bake in a regular oven, follow the same instructions, but bake for a total on 15 minutes. Bake for 13, remove and bang the pan on the counter, then bake for the remaining 2 minutes. See the images below to reference how cookie looks after 10 minutes, after additional 2 minutes, and after topping with extra chocolate.