High Altitude Smoked S'mores Cookies

Smoked chocolate chip studded cookies, topped with gooey toasted marshmallow cream. These s'mores cookies are a unique take on the classic campfire s'mores.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 18

Resting time 10

Total Time 58

Servings cookies

Calories 149kcal

Author Mara

Equipment

Stand Mixer
Cookie/ice cream scooper
measuring cups/spoons
Food Processor
Baking sheet
Silicone baking mat
Smoking gun
Kitchen torch

Ingredients

Cookie

2.25 cup all purpose flour
8 sheets graham cracker
¼ teaspoon kosher salt
1 teaspoon baking soda
2 sticks unsalted butter 1 stick at room temperature, and 1 stick melted
½ cup granulated sugar
1 cup dark brown sugar
2 eggs large, room temperature
1 tablespoon vanilla extract
2 cup mini chocolate chips semi-sweet

Marshmallow Creme

4 egg whites large
1 cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

Instructions

In to 350 degrees Fahrenheit.
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.
In a large bowl, whisk all-purpose flour, ground graham cracker, baking soda and kosher salt until combined. Set aside.
Place 1 stick of butter in a microwave safe bowl and microwave for 30 seconds until melted.
Beat room temperature butter, melted butter and both sugars in a stand mixer with a paddle attachment until creamy (about 3 minutes).
Add in eggs, one at a time and vanilla. Beat on slow speed until combined.
Add in dry ingredients. Beat on low until combined.
(optional) Smoke chocolate chips using your smoking gun with your choice of wood according to the directions from the manufacturer.
Add smoked chocolate chips to batter. Mix in by hand using a silicone spatula until evenly distributed.
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.
Remove cookies from oven and let cool for 5-10 minutes on baking sheet. The carefully move to a cool rack to cool completely.
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.
Pipe a dollop of marshmallow creme into the center of each cookie.
Using a kitchen torch, follow the manufacturer's directions and carefully torch marshmallow until your desired toast-ness. Serve cookies and enjoy.

Notes

Timing are just estimates and this does include the prep and cooke time for the homemade marshmallow creme.

These cookies we're baked at 5,280 feet high elevation.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition