High Altitude S'mores Cookies
Thick and chewy s'mores cookies, made with double chocolate cookies loaded with crushed graham crackers and chocolate chips, and a gooey marshmallow center. This is a quick and easy, high altitude cookie recipe, with no chill time and no mixer required!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp light or dark brown sugar
- 2 tsp vanilla extract
- 1 large egg (both yolk and white)
- 1 large egg yolk (save the extra white for another use)
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp Dutch-processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup semi-sweet chocolate chips
- ¾ cup crumbled graham crackers, plus extra for decorating
- 9 marshmallows, cut in half with scissors
- 2 bars Hershey's milk chocolate
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, vanilla extract, egg and egg yolk, until smooth.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients to the liquid ingredients, and stir together just until moistened. Stir in the crumbled graham crackers and the chocolate chips.
- Use a cupcake/ice cream scoop with a release lever (with a 3 tbsp capacity) to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten the balls between your hands into 3-inch disks.
- Place a marshmallow half on each portion of dough, then wrap the dough around the marshmallow, keeping the marshmallow exposed at the top.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they're over-baked.TIP: With the marshmallow center, these cookies tend to spread a little unevenly at high altitude. So for perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that's larger than the circumference of the baked cookies), and "scoot" it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- While the cookies are hot, press a piece of Hershey's milk chocolate on top of each cookie, and add a few more crumbled or crushed graham crackers for decoration. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Notes
Leftover cookies should be stored in an airtight container for up to 3 days, or frozen for 3-6 months. I like to keep a piece of sandwich bread in my cookie jar - it keeps the cookies so soft!
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