High Altitude Smoked S'mores Cookies

These High Altitude Smoked S'mores Cookies bring your favorite camping treat home in cookie form! Mini chocolate chips are smoked and homemade marshmallow creme is torched to the perfect golden brown. These are my new favorite cookies. Bake s'more and worry less!

Updated June 2022 with ingredient notes, etc.

These High Altitude Smoked S'mores Cookies are my favorite! Smoked mini chocolate chips and graham cracker crumbs make the cookie base. It's topped with a generous piped dollop of homemade marshmallow creme which is then toasted to perfection. These's cookies have all the elements of a s'mores but elevated in cookie form. Making these from the comfort of your home means enjoying your favorite camping treat BUT no tents or bug sprays required.

I am a HUGE s'mores lover! Seriously, anything s'mores flavored automatically gets brownies points, or I guess in this matter marshmallow points like my S'more Cookie Cake! No matter if you're a cookie lover or s'more fanatic, these cookies are for you! And, check out all my High Altitude Cookie options.

Ingredients

• Butter: I use unsalted butter to control the salt level. Make sure to bring to room temperature.
• Brown and Granulated Sugar: to give our cookie cake that classic cookie taste. I like dark brown sugar for a more rich caramel flavor. We also use some additional granulated sugar in the marshmallow creme.
• Egg: A two eggs egg to bind the cookie dough, add moisture, and adds richness. We also use egg whites in the marshmallow creme.
• Vanilla Extract: extra flavor. I recommend using a pure vanilla extract.
• Graham Crackers: We turn the graham crackers to a fine crumb to add to the base of our cookies.
• Flour: I always use all-purpose flour. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much or use a small scale. See my expert tip below.
• Chocolate: Chopped chocolate or chocolate chips work. I like using mini chocolate chips for more chocolate in every bite.
• Cream of Tartar: is used to help stabilize whipped egg whites

Equipment

In addition to traditional baking equipment, like a cooling rack, stand mixer, baking sheet, etc. I used 2 pieces of equipment that you may or may not have in your home.

• Smoking gun (the model I use): used to infuse smoke flavor into the chocolate chips
• Kitchen torch (the model I use) : used to torch marshmallow creme

Before using, ALWAYS read over the safety information, instructions, manual, etc. provided by the manufacturer.

Out of both of these, I use my kitchen torch pretty frequently BUT I seriously love toasted marshmallows. Also, would recommend if you love crème brûlée!

The smoking gun, is one of the newest additions to my cooking tool collection. It is super versatile and is so much fun to add smoke flavor to different thing i.e. cocktails, fruit, ice cream, and even cheese!

Step-by-Step Instructions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. In a food processor, put in 8 sheets of graham crackers. Pulse to a fine crumb. It should be just a little bit bigger than flour.

3. In a large bowl, whisk all-purpose flour, ground graham cracker, baking soda and kosher salt until combined. Set aside.
4. Place 1 stick of butter in a microwave safe bowl and microwave for 30 seconds until melted.

5. Beat room temperature butter, melted butter and both sugars in a stand mixer with a paddle attachment until creamy (about 3 minutes).
6. Add in eggs, one at a time and vanilla. Beat on slow speed until combined.

7. Add in dry ingredients. Beat on low until combined.
8. (optional) Smoke chocolate chips using your smoking gun with your choice of wood according to the directions from the manufacturer.

9. Add smoked chocolate chips to batter. Mix in by hand using a silicone spatula until evenly distributed.
10. Scoop dough using an 1.5 tablespoon cookie scooper onto a silicone mat lined baking sheet. Bake in a pre-heat oven at 350 degrees Fahrenheit for 12-13 minutes until golden.

11. Remove cookies from oven and let cool for 5-10 minutes on baking sheet. The carefully move to a cool rack to cool completely.
12. A few hours before serving make marshmallow creme. Put marshmallow creme in a piping back with tip of your choice. I used a Wilton 8b tip.

13. Pipe a dollop of marshmallow creme into the center of each cookie.
14. Using a kitchen torch, follow the manufacturer's directions and carefully torch marshmallow until your desired toast-ness. Serve cookies and enjoy.

Expert Tips

• Make marshmallow creme the day of serving: The texture of the marshmallow creme after a day or two isn't smooth, fluffy and delicious anymore. It gets pretty crusty.
• Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
• Cool your cookies! : Let the cookies cool so they aren't so soft that they fall apartment. They need some time to firm up.
• Let's talk elevation: these cookies were baked at 5,280 ft elevation.

Recipe FAQ

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