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Single Serve S’mores Cookie

Single Serve S’mores Cookie

Enjoy a rich single serve s’mores cookie blending chocolate, graham crackers, and toasted marshmallow for a warm, indulgent treat that's quick to make.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course cookie, Dessert
Cuisine American
Servings 1 people
Calories 520 kcal

Equipment

  • 1 small pan
  • 1 mixing bowl
  • 1 freezer
  • 1 baking tray lined with parchment paper
  • 1 culinary torch optional, for toasting marshmallow

Ingredients
  

  • 2 tablespoons unsalted butter 28 grams
  • 2 tablespoons light brown sugar 24 grams
  • 1 tablespoon granulated sugar 13 grams
  • 2 teaspoons milk 10 milliliters
  • ¼ teaspoon vanilla extract 1.2 milliliters
  • 3 tablespoons all-purpose flour 42 grams
  • ½ teaspoon baking soda 0.5 grams
  • Pinch of fine salt 0.5 grams
  • ¼ cup semi-sweet chocolate chips 45 grams
  • 9 pieces Teddy Grahams plus extra for topping
  • 2 tablespoons marshmallow fluff 30 grams, plus extra for topping
  • 1 large marshmallow

Instructions
 

  • Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
  • Melt butter in a small pan over medium heat, stirring occasionally until it bubbles and turns amber, about 2 minutes.
  • Transfer the browned butter to a mixing bowl and cool in the freezer for 5 minutes.
  • Stir in light brown sugar, granulated sugar, milk, and vanilla extract until fully combined.
  • Sift in flour, baking soda, and salt, mixing until just a few streaks of flour remain.
  • Fold in most of the Teddy Grahams and chocolate chips gently until combined.
  • Top the dough surface with marshmallow fluff, swirling gently.
  • Cover and place the dough in the freezer for 5 minutes to firm.
  • Roll the dough into a large ball and place on the prepared baking tray.
  • Spread extra marshmallow fluff on top and press in remaining chocolate chips and graham pieces.
  • Bake for 14 to 16 minutes until edges are golden and center appears set.
  • While hot, use a bowl curved around edges to round the cookie.
  • Press a large marshmallow on top and toast with a culinary torch if desired.
  • Let rest for 5 to 10 minutes before serving warm.

Notes

  • Do not bake longer than 16 minutes for a gooier cookie.
  • Use culinary torch carefully to toast marshmallow for extra flavor.
  • Store leftovers in an airtight container for up to 2 days.