S'mores Cookies
Tiny little cookies with a graham cracker base, chocolate cookie center and toasty marshmallows on top.
Servings: 65 cookies
Ingredients
The Graham Layer
- 1 1/4 cups of graham crackers, finely crushed (about 9 crackers)
- 3 tablespoons of granulated sugar
- 5 tablespoons of butter, melted
The Chocolate Cookie Layer
- 1/2 cup of butter, melted
- 2 tablespoons of vegetable oil
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/3 cup of natural unsweetened cocoa powder
- 1 1/4 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon salt
The Marshmallow Layer
- mini marshmallows
- chefs torch (optional)
Instructions
- Preheat your oven to 350 degrees
- Make the graham cracker crust by combining 1 1/4 cups of finely crushed graham crackers with 3 tablespoons of granulated sugar and 5 tablespoons of melted butter and set aside
- Make the chocolate cookie layer by whisking 1/2 cup of melted butter, 2 tablespoons of vegetable oil and 1 cup of granulated sugar until combined. Add 1 large egg and 1 teaspoon of vanilla extract and whisk until creamy. Add 1/3 cup of natural unsweetened cocoa powder, 1 1/4 cups of all purpose flour, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt and mix until just combined
- Spray a mini cupcake tin with non stick spray or line with mini cupcake liners
- Add 1 teaspoon of the graham cracker mixture into each space and press down firmly
- Add 1 rounded teaspoon of the chocolate cookie batter and gently press with a damp finger
- Bake the cookies for 6-7 minutes in a 350 degree oven
- As soon as you pull the cookies out of the oven, gently press mini marshmallows into the tops of each warm cookie
- Allow the cookies to cool for several minutes before transferring them out of the cupcake tin
- Brûlée the marshmallows (optional)
- Store left overs in an airtight container at room temperature