Smores Cookies
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Smores Cookies
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author
Diana Barrick
Servings
15
Prep Time
10 minutes
Cook Time
18 minutes
I've got a great summer cookie recipe for you... Smores Sugar Cookies! These are soft, chewy graham cracker sugar cookies, topped with either hot fudge or my fudgie sauce, and if course, a toasted marshmallow! Don't these sound perfect for this time of year?
Ingredients
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2 sticks Unsalted Butter
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2 tsp Water
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1 cup Light Brown Sugar, packed
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⅔ cup Granulated Sugar
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3 Eggs, room temperature
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2 tsp Vanilla Extract
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2⅔ cups All-Purpose Flour
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8 sheets Graham Crackers, finely crushed
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1½ tsp Ground Cinnamon
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1½ tsp Baking Soda
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¼ tsp Salt
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3 tbsp Granulated Sugar
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1½ tsp Ground Cinnamon
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½-1 jar Hot Fudge sauce or ½-1 batch of my Fudgie Sauce recipe
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15-30 Jumbo Marshmallows, try different flavors for a variety
Cookies
Cinnamon Sugar coating
Toppings
Directions
Melt 2 sticks of butter slowly on medium low heat in a saucepan. Once melted, turn the heat up a bit, watch the butter closely and stir frequently. The butter will bubble and pop as the water evaporates out. Once this slows down, make sure you keep a close eye, as next the milk solids will brown. Once the milk solids start to brown, keep stirring and remove the saucepan promptly from the heat once they are a caramel brown color.
The butter should have swirls of browned bits in the bottom of the pan. Pour the browned butter (all the solids too) into a large heatproof bowl and allow to cool for about ten minutes. Carefully add 2 teaspoons of water to the bowl of butter and stir in (butter will bubble).
While the butter cools you'll want to make the cookie dough. Start by lining two large baking sheets with parchment paper and set the oven to 350°F.
Mix together the cinnamon and sugar together in a shallow bowl to make the cinnamon sugar coating, set aside.
Add the brown sugar and granulated sugar to the brown butter mixture and use a wooden spoon to stir well until fully combined. Mix in the eggs and vanilla extract until combined.
Add the flour, graham cracker crumbs, cinnamon, baking soda, and salt to the butter mixture and mix until combined. Refrigerate dough for at least 30 minutes.
Use a 2.5 tablespoon cookie scoop to scoop out about 15 cookies. Shape each scoop into a ball and roll in the cinnamon sugar coating. Arrange evenly on the baking sheets. Usually 6 to a sheet.
Bake one sheet at a time for 15-18 minutes or until cookies are puffed, crackled, and look set on the edges. Cookies will flatten as they cool.
Once you take the cookies out of the oven, using a spoon scoop out the hot fudge or fudgie sauce and top the cookies.
Place your marshmallows on a plate and microwave for about 30 seconds to puff and soften.
Place the marshmallows on top of the fudge and place cookies in the oven under broiler and broil until marshmallows are brown to your liking. Watch closely!
Enjoy them while warm or let cool. Store cookies in an airtight container, they will stay good for about 10 days.
Live, Love, Eat Sweets!
Recipe Video
Recipe Note
Butter can go from brown to burnt quickly, so watch closely.