S’mores Cookies: A Gooey, Graham-Packed Dream

👩‍🍳 Instructions

1. 1

   ---Prepare the Graham Cracker Cookie Butter---
2. 2

   In a food processor, pulse graham crackers until fine crumbs form. Add softened butter, powdered sugar, milk, vanilla extract, and cinnamon. Process until smooth and creamy. Transfer to a bowl, cover, and chill for at least 30 minutes.
3. 3

   ---Prepare the Double Chocolate Cookies---
4. 4

   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
5. 5

   In a large bowl with an electric mixer, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Scrape down sides.
6. 6

   Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and cooled melted dark chocolate until just combined.
7. 7

   Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in chocolate chips. Cover dough and refrigerate for at least 1 hour (preferably 2-3 hours).
8. 8

   ---Assemble & Bake Cookies---
9. 9

   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
10. 10

    Scoop about 2 tablespoons of cookie dough. Flatten slightly in your palm. Place 1 teaspoon of chilled graham cracker cookie butter in the center. Carefully fold dough around cookie butter, sealing completely, then roll into a ball.
11. 11

    Place cookie balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until edges are set and centers are slightly soft. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
12. 12

    ---Prepare Vanilla Bean Marshmallow Fluff---
13. 13

    In a small saucepan, combine sugar, corn syrup, and water. Stir until sugar dissolves. Heat over medium-high heat (without stirring) until mixture reaches 240°F (115°C) on a candy thermometer.
14. 14

    While syrup heats, place egg whites and cream of tartar in a stand mixer bowl (whisk attachment). Beat on medium-high until soft peaks form.
15. 15

    With mixer on low, slowly and carefully pour hot syrup into egg whites. Increase speed to high and beat until very thick, glossy, and cooled to room temperature (8-10 minutes). Fold in vanilla bean paste.
16. 16

    ---Finish the S'mores Cookies---
17. 17

    Once cookies are completely cool, pipe or spoon a generous dollop of marshmallow fluff onto each cookie. Use a kitchen torch to lightly toast the marshmallow until golden brown. Serve immediately.