These S’mores Cookies are just like regular chocolate chip cookies but with toasted melted
marshmallow and a crispy biscuit pieces - incredibly irresistible straight out of the oven.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
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To get started in a large mixing bowl measure out 1/2 a cup, 113g or 1 stick of room temperature
butter.
We’re going to be creaming the butter and sugars together here so it’s really important
your butter is a room temp.
If you forgot to get it out of the fridge you can stick it in the microwave for 30 seconds
or so and it’ll be just about perfect.
To the butter measure out 2/3 of a cup or 130g of brown sugar.
You’ll notice I give the recipe amounts in metric and imperial, cups and grams so
no matter where you live in the world you should find this recipe easy enough to follow.
If you would like the full recipe for these s’mores cookies a printable version will
be on my website as well as the full measurements listed below.
As well as brown sugar we’ll also need white sugar, a 1/3 of a cup.
Both sugars do different things to the cookies.
The white sugar provides sweetness as well as a more crispy edge whereas the brown sugar
provides a more caramel flavour and creates that perfect gooey chewy centre that is a
must for homemade cookies.
Using a stand mixer or a hand mixer start to cream your butter and sugars together.
You can do this by hand but to get it really well creamed together it will take you a bit
of time.
You want it light creamy and fluffy in texture.
Let me know in the comments below what your favourite type of cookie is.
I know chocolate chip will also be the classic but if you were to choose another flavour
what would it be.
I think I would choose these because it’s so hard to go paste toasted marshmallow, it’s
one of my favourite flavours or maybe double chocolate, too hard of a decision.
To the creamed butter and sugar we’ll need 1 whole egg.
Crack it into the bowl along with 1 teaspoon of a good quality vanilla essence or extract.
This is my base chocolate chip cookie recipe which I’ll also have linked below if you
haven’t made them.
I’ve tried so many different cookie recipes over the years and this one by far beats the
others by taste, texture, and also easiness.
They are so simple to make, I’d recommend a double batch and the other half can go in
the freezer so homemade cookies are only ever 10 minutes away.
Use the hand mixer or stand mixer again to combine the egg and vanilla.
You should end up with a smooth light mixture.
Make sure to scrape the sides of the bowl to make sure everything is evenly combined
before we start on the dry ingredients.
In the same bowl measure out the dry ingredients.
You can use a sieve here but I never have any issues with lumps so I don’t think its
needed.
We’ll need 1 and 2/3 of a cup of all purpose, plain or standard flour.
This is all the same ingredient just different names depending on where you live in the world.
Measure out the flour and place it straight into the bowl with the rest of the ingredients.
There’s no real need here to measure out the dry ingredients in a seperate bowl, they
mix in so easily with the wet there’s not really any chance of over mixing.
We’ll also need a teaspoon of baking soda and a pinch or about 1/2 a teaspoon of salt
to round out the flavours.
You can substitute baking powder for baking soda here if you would prefer.
Baking soda will give you more of a spread out chewy cookie whereas baking powder will
provide more of a cakey thick cookie.
Both are delicious it just depends on what you prefer in your cookies.
I would recommend baking soda as I think thats the perfect cookie but I’ve tried so many
delicious recipes using baking powder.
Use a wooden spoon and start to combine the wet and dry ingredients.
The mixture will look really dry at first but as you keep mixing the flour should easily
incorporate.
Just before all of the flour is mixed in and it’s still looking a little dry we’re
going to add the remaining ingredients.
For these S’mores cookies we’ll need chocolate, marshmallows and broken pieces of graham crackers
or digestive biscuits.
Theres a couple tips I have for the ingredients.
Choose mini marshmallows that are designed for baking, these will keep together a lot
more than standard marshmallows in the oven.
They will still probably spread but you won’t end up with a gooey sugary mess.
For the chocolate definitely go with a chocolate block that you’ve chopped up.
I don’t usually ever use chocolate chips as I’ve never found any that compare in
quality to eating chocolate.
A lot are made with oil instead of cocoa butter so the texture is just all wrong.
Reserve some of the chocolate and marshmallows if you would like to add these to the top
of your cookies before they go in the oven.
Using the wooden spoon stat to combine everything together.
I’m using a 2 tablespoon cookie or ice cream scoop here to measure out my cookies.
If you don’t have one of these I highly recommend them, it just makes it so much easier
and quick plus they are all even.
I’ll link the one I’m using below but if you don’t have one you can just use a
measuring spoon and roll the cookies out in your hands.
Give them room to spread in the oven, I usually do about 8 per cookies sheet.
Bake the cookies in a 180C or 350F oven for about 9-11 minutes.
Keep an eye on them and when they edges are golden it’s time to remove them.
Leave the cookies to cool on the baking sheet for 5-10 minutes before transferring to a
wire rack to cool completely.
I hope you enjoyed with recipes and will give it a try.
Thank you so much for watching and I will see you in my next video.