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5 from 1 vote

Brownie S'mores Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Mihaela@Bite It Quick

Ingredients

  • 90 grams all-purpose/plain flour ¾ cup
  • 15 grams cocoa powder 2 Tbsp
  • ½ teaspoon baking powder
  • 220 grams dark chocolate 8 oz, chopped
  • 60 grams unsalted butter 1/4 cup
  • ¼ teaspoon salt
  • 150 grams light brown sugar 3/4 cup
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 50 grams mini marshmallows 1 cup
  • 80 grams chocolate chunks or chopped chocolate of your choice 2.8 oz or use chocolate chips
  • 60 grams digestive biscuits or graham crackers 2 oz, broken into pieces

Optional topping:

  • few pieces of mini marshmallows per cookie
  • 50 grams chocolate chunks/chips
  • few pieces of digestive bisuits or graham crackers broken into pieces

Instructions

  • Preheat oven to 180 °C (350 °F). Line two/three baking trays with parchment paper and set aside.
  • Sift together flour, cocoa, baking powder, and salt in a medium bowl.
  • Place chopped chocolate and butter into heat-proof bowl over a saucepan of gently simmering water. Allow to melt, stirring occasionally until fully melted. Remove from the heat and set aside to cool slightly.
  • Using an electric mixer (hand held or stand mixer), whisk together the eggs, brown sugar and vanilla on medium speed for 5 minutes, pour in the chocolate mixture and mix for 1 minute.
  • Add flour mixture and mix on low speed for 20 seconds until just combined.
  • Fold in mini marshmallows, chopped chocolate and crushed digestive biscuits (graham crackers).
  • Using a 2-3 Tbsp cookie scoop form the cookies, spacing cookies at least 2-3 inch apart (I baked 6 per tray).
  • The batter thickens quickly, so scoop all of the cookies immediately, and then bake the pans separately.-> Read my tips and tricks section in the post above!
  • Bake 10-12 minutes until tops are shiny and crackly. The cookies will be very soft so allow them to cool on the baking trays for at least 15 minutes before transfering them to a wire rack to cool completely.

Notes

1. I always suggest using a kitchen scale. If you don't have one, buy it! They are cheap and you will always ensure same results in baking!
2. After you scoop all the cookies, press few pieces of marsmallows, chocolate chunks and crushed digestives on top of each cookie before baking. Make a test batch of two cookies –if marshmallows/chocolate on top burn or melt, don't press them on top of the cookies before baking, but first bake cookies for 8 minutes then take cookie sheet out of oven and quickly press marshmallows and chocolate pieces into each cookie.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!