The Best Giant S’mores Cookies Recipe – Learn Like a pro

The Best Giant S’mores Cookies Recipe – Learn Like a pro: To make these big s’mores cookies, chewy chocolate chip cookie dough is spread over a whole graham cracker square and a marshmallow. These are the best s’mores treats ever!

 

The Best Giant S’mores Cookies Recipe – Learn Like a pro

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons sea salt
  • 1 ¼ cups unsalted butter softened
  • 1 ¼ cups packed light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag dark chocolate chips 20-ounces
  • 8 full-size graham crackers broken in half to create 16 squares
  • 4 full-size Hershey chocolate bars broken into 4 pieces each for 16 total pieces
  • 15 regular-size marshmallows
  • Flaky sea salt for finishing

 

Also See: 

The Best Grilled Chicken Marinade – Delicious Recipe Ever

 

Instructions 

Put the salt, baking soda, baking powder, and flours through a sieve into a bowl. Put away.
With the paddle attachment on a stand mixer, cream the butter and sugars together for about 5 minutes, until the mixture is very light.

Add the eggs one at a time, making sure to mix well after each one. Do not beat the vanilla in. Turn down the speed, add the dry ingredients, and mix for 5 to 10 seconds, until everything is just combined.

 

Mix the chocolate chips into the dough until they are evenly mixed in. Wrap the dough in plastic wrap and put it in the fridge for 24 to 36 hours.

You can use dough in batches, and it can stay in the fridge for up to 72 hours. Let the dough sit at room temperature for 30 minutes before preheating the oven to 350°F. Only do this when you are ready to bake.

 

Put baking paper or a nonstick baking mat on the bottom of a baking sheet. On a baking sheet, put 5 squares of graham crackers. Put a piece of chocolate on top of each graham cracker, then a marshmallow.

Make 5 4-ounce balls of dough. Make a disk out of the dough that’s big enough to fit the graham cracker. Carefully press down on the disk to cover the graham cracker and marshmallow.

 

Add a little sea salt to the cookies, then put the whole sheet in the fridge for another 25 minutes to chill. This will keep the cookies from spreading too much in the oven.

Two to four hours, or until golden brown but still soft. For 10 minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool even more.

 

Do it again with the rest of the dough, or put some dough away in the fridge to bake the rest of the batches the next day.

 

Nutrition 

  • Serving: 1cookie
  • Calories: 469kcal
  • Carbohydrates: 70g
  • Protein: 6g
  • Fat: 20g
  • Saturated Fat: 12g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Trans Fat: 1g
  • Cholesterol: 62mg
  • Sodium: 439mg
  • Potassium: 104mg
  • Fiber: 1gSugar: 41g
  • Vitamin A: 505IU
  • Calcium: 60mg
  • Iron: 1mg

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