Marbled Chocolate S'mores Cookies
Marshmallow Fluff is one of those hilarious secret pantry items that can make any recipe feel elevated and playful at the same time.
Yes, marshmallows studded into a chocolate cookie are pretty awesome, but ribbons of white cloudlike sweetness swirled together with a rich chocolate dough turn your cookie into a work of art.
A pop of graham cracker connects the cookie to the sticky moments of your childhood in a way that reminds you that "kid" is just a state of mind.
Instructions
226g unsalted butter, softened 2 sticks (16 T)
300g sugar 1½ cups
1 large egg
4g vanilla extract 1 tsp
210g chocolate chips 1¼ cups, divided
100g flour ¾ cup
65g cocoa powder ¾ cup
6g kosher salt 1½ tsp
4g baking powder 1 tsp
2g baking soda ½ tsp
45g graham crackers, broken
in quarter-size chunks ¾ cup
80g Marshmallow Fluff ⅔ cup
Ingredients::
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes.
In a microwave-safe bowl, melt 40g (¼ cup) of the chocolate chips in the microwave in 30-second spurts, stirring after each, until smooth.
With the mixer on low, add the melted chocolate and paddle until combined, about 30 seconds.
Add the flour, cocoa powder, salt, baking powder, and baking soda and paddle on low speed until just combined, about 1 minute.
Paddle in the remaining 170g (1 cup) chocolate chips and broken-up graham crackers until just combined.
Scoop in the Marshmallow Fluff and mix on medium speed for 10 seconds.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.
Use the palm of your hand to flatten the domes.
Bake at 350°F for 8 to 10 minutes.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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