S’mores Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
2. In a large bowl, add the unsalted butter at 20–22°C (cool room temperature), light brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks lighter in color and fluffy.
3. Add the eggs, one at a time, mixing on low just until incorporated after each addition. Mix in the vanilla extract until the batter looks smooth and slightly thick.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
5. Add the dry ingredients to the butter mixture. Mix on low speed just until no dry streaks of flour remain and a soft, slightly sticky dough forms. The dough should be thick enough to hold its shape in a ball.
6. Fold in the chocolate chips, graham crackers, and mini marshmallows with a spatula until they are evenly distributed through the dough. The dough will be chunky with visible mix-ins.
7. Scoop about 40 g of dough per cookie (about 1½ tablespoons), rolling gently into balls. Place them on the prepared baking sheets, leaving at least 5 cm between cookies to allow for spreading. For extra visual appeal, press a few extra chocolate chips and marshmallow pieces onto the tops of the dough balls.
8. Bake one sheet at a time for 9–11 minutes, until the edges are lightly golden, the tops look set but not dry, and the centers are puffed and still soft. The marshmallows should look melted and slightly toasted at the edges.
9. Remove the baking sheet from the oven. Let the cookies cool on the sheet for 5 minutes; they will continue to set and the centers will become chewy while the edges stay slightly crisp.
10. Transfer the cookies carefully to a wire rack and cool until just barely warm before serving. The finished cookies should be soft and thick in the middle, chewy throughout, with gooey pockets of marshmallow and bits of crunchy graham cracker in every bite.