Hilly's Charred S'more Cookie

When it comes to chocolate chip cookies, I don't think you can get any better than the grocery store bought logs or cubes of pre-made cookie dough. I'm sorry! It's true! Report me to the cookie police, but I never make chocolate chip cookies from scratch! So when I DO make cookies at home I need them to have a liiiitle special something, but still be comforting and easy to make. These are a twist on your classic brown sugar-y chocolate chip cookie base with a healthy dose of s'mores thrown in -- some Ovaltine adds in a malt-y depth of flavor, and we pre-char the marshmallows under the broiler for that sitting-around-the-campfire vibe.

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Hilly's Charred S'more Cookie


First, char the marshmallows: Spray a quarter sheet pan with liberally non-stick spray, then spread the 4 cups of mini marshmallows in a single layer on the tray.


Many ovens have broilers that are just off or on, but if your broiler has a low setting, set it to low, otherwise, just turn it on and place the tray beneath the broiler.


Watch the marshmallows carefully as they toast under the broiler, bring them to your desired shade but be warned they can burn snaps fingers like that! I like to take them to a nice deep char, campfire style, but be warned your smoke alarm may not like this!


Carefully remove the hot tray from beneath the broiler and place in the freezer to chill. Turn off the broiler and preheat the oven to 350. Proceed with mixing the cookie dough.


In a medium bowl add all of the dry ingredients and mix together thoroughly with a whisk, set aside.


Add both sugars and butter (cut into rough tablespoons) to the bowl of your stand mixer, set the machine to low speed for 1 - 2 minutes, then raise to medium high and cream butter/sugars until smooth – about 3 minutes.


Scrape down the sides and bottom of the bowl, then return the machine to low speed. Add eggs one at a time and mix ensuring they are fully incorporated. Add vanilla extract.


Raise machine speed to medium high for 3 - 4 minutes, scrape bowl, then mix for a further 3 - 4 minutes. You’re looking for the mixture to become pale and fluffy with no chunks of butter or sugar remaining. Scrape down the sides of the bowl (again).


Add dry ingredients and mix together just until no dry spots remain, no more than 30 seconds or so.


Add chopped chocolate bars and graham crackers (reserving 1 graham cracker for decor), mix for 10 - 15 seconds to just barely incorporate and break down the crackers (but you still want large-ish pieces).


Take charred marshmallows out of the freezer and break into pieces directly into the dough, mix for 10 - 15 seconds to incorporate (reserve a few marshmallows for decor.) If the marshmallows feel a little stuck to the tray, toss them back in your preheated oven for 15 seconds ors so, this should help loosen them up.


Using a wooden spoon or spatula, give the dough a few mixes by hand to make sure all add-ins are thoroughly incorporated. Portion the dough into 1/4 cup portions (or, use a 2 oz. scoop) onto a sheet tray. This dough can be made well in advance, if you wish. Store portioned in the fridge for up to 2 days, or for over a month in the freezer, wrapped well in plastic wrap.


Press reserved broken pieces of graham cracker and marshmallow into the tops of portioned dough (so they look pretty, duh.)


Bake cookies 6 at a time on a parchment lined baking sheet at 350 for 12 - 15 minutes. You’ll know the cookies are done when they puff, spread, and don’t appear “wet” on top.


Be aware that any cookie baked with marshmallows inside has the tendency to bake-off a little misshapen due to the melting marshmallows, combat this by carefully re-shaping the hot cookies as soon as they come out of the oven by tucking their edges using a 4” ring mold or biscuit cutter, or a large-rimmed cup, or use a spoon or potholders to push the edges in.


Cookies can be stored at room temperature for up to 3 days, well wrapped in plastic wrap.


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