Deep Dish S’mores Cookies
Prepare the muffin pan by lining each well with a ½-inch wide strip of parchment paper. This will allow the cookies to be easily lifted from the pan after baking.
Divide the graham cracker cookie dough into ¼ cup scoops then remove 1 ½ tablespoons of dough from each scoop. Press the larger portion of dough into the muffin pan then shape the smaller portion into a 2.5-inch disc, which will be used to top the cookie after the filling is added.
Melt together chocolate and heavy whipping cream in the microwave to make the chocolate ganache then divide evenly among the 8 cookie dough cups. Add a heaping scoop of marshmallow crème then top with the cookie dough disc and press the edges to seal.
Bake the filled cookie cups for 15-17 minutes until the tops are golden brown. It is important to allow the cookies to cool in the muffin pan for at least 10 minutes before trying to remove or they will be too soft and collapse.
The cookies are best when served slightly warm but the filling will stay soft and marshmallowy even when completely cooled.
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Deep Dish S’mores Cookies
8
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minutes15
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minutesLarge graham cracker cookies with a soft and gooey chocolate ganache and marshmallow crème filling.
Ingredients
½ cup (8 tablespoons) butter, softened
1/3 cup brown sugar
¼ cup sugar
1 egg
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking soda
½ cup flour
1 ½ cups (12 full sheets) graham cracker crumbs, finely ground
4 oz milk or dark chocolate, broken into pieces
4 tablespoons heavy whipping cream
½ (7-oz) jar marshmallow crème
Directions
- Preheat oven to 350 F and line 8 muffin pan wells with a ½ inch wide strip of parchment paper that extends over each side.
- In a medium bowl, cream together butter, brown sugar, and sugar. Add the egg, vanilla, and salt then stir until smooth.
- To the same bowl, add the baking soda, flour, and graham cracker crumbs then mix until well combined.
- Scoop the dough by ¼ cup portions onto a plate or cutting board to form 8 scoops. From each portion of dough, measure off 1 ½ tablespoons of dough and roughly shape into a 2.5-inch disc.
- Press the larger pieces of dough into the muffin pan to cover the bottoms and sides of the wells.
- In a small microwave-safe bowl, add the chocolate and heavy whipping cream. Microwave for 30-40 seconds, stirring every 15 seconds, until melted and smooth.
- Divide the chocolate ganache equally into the 8 cookie dough cups. Add a heaping tablespoon of marshmallow creme then top with a dough disc and press the edges to seal.
- Bake 15-17 minutes, until the tops are golden brown. Allow the cookies to cool for at least 10 minutes in the muffin pan then lift out using the parchment paper.
Notes
- Store in an airtight container in the refrigerator for up to 4 days. To rewarm, microwave for 10 seconds before serving.
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