These simple s’more cookies start combine refrigerated cookie dough with chocolate, marshmallow, and graham crackers in a yummy treat that will have you missing the great outdoors!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
16 oz refrigerated chocolate chip cookie dough, 1/4 cup mini dehydrated marshmallows, 3 whole graham crackers
Then using a medium cookie scoop, make balls of dough. Place them on the parchment lined cookie sheet, making sure to keep them at least 2 inches apart.
Take a chocolate melting wafer and press it into the top center of the cookie, pressing it down lightly. Top it with another chocolate melting wafer.
32 milk chocolate melting wafers
Place the baking sheet into the freezer for 10 minutes to chill the dough.
Bake for 10-12 minutes or until the edges begin to turn golden.
Let the cookies cool for a few minutes while you fill a pastry bag with marshmallow fluff.
1 cup marshmallow fluff
Use the pastry bag with marshmallow fluff to carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
Let the marshmallow fluff rest on top of the cookies for about five minutes.
Use a kitchen torch to carefully toast the tops of the marshmallows until golden brown.
Let the cookies cool for a few more minutes or eat them warm while the marshmallows are still nice and gooey!
Notes
Reshape the cookies with your hands back into balls once you press the chocolate on if necessary.Toast the marshmallows on top without a kitchen torch. Decrease the cook time of the cookies by about a minute then put them back in the oven on low temp broil and let them broil until golden. Watch carefully so the marshmallow doesn’t burn!Place the graham crackers in a sealed plastic zipper bag and roll over them with a rolling pin or heavy bottle. You could also lightly pulse in a food processor. You want to get small pieces, not crumbs.Watch the cookies after they get to eight minutes and take out when the outside is beginning to turn golden brown. Oven temps vary and what took me about eight minutes might take you anywhere from 8-12 depending on how your oven cooks.Store these in an airtight container for up to five days then toss or freeze.