Imported from Instagram

S’mores Brownie Cookies

Name: S’mores Brownie Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 74 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.75 cup all-purpose flour; 6 tbsp unsalted butter (Cubed); 2 large eggs (At room temperature); 0.333 cup granulated sugar; 0.333 cup light brown sugar; 0.75 tsp baking powder; 1 tbsp vanilla bean paste; 5 tbsp unsweetened natural cocoa powder; 0.5 tsp salt; 4 oz semi-sweet chocolate chips (Plus more for topping); 8 small graham cracker squares; 8 large marshmallows; 1 tsp instant coffee (Optional)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Chewy, fudgy brownie cookies baked over graham cracker squares and marshmallows, with crisp edges and a gooey center. Semi-sweet chocolate and optional instant coffee deepen the chocolate flavor.

8 servings74 minAmerican

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Ingredients

0.75 cup all-purpose flour
6 tbsp unsalted butter (Cubed)
2 large eggs (At room temperature)
0.333 cup granulated sugar
0.333 cup light brown sugar
0.75 tsp baking powder
1 tbsp vanilla bean paste
5 tbsp unsweetened natural cocoa powder
0.5 tsp salt
4 oz semi-sweet chocolate chips (Plus more for topping)
8 small graham cracker squares
8 large marshmallows
1 tsp instant coffee (Optional)

Steps

1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2
Place the cubed butter and semi-sweet chocolate chips in a heatproof bowl. Heat in 30-second intervals, stirring between each interval, for a total of 1 minute 30 seconds, or until the mixture is melted and smooth. Set it aside.
3
In a separate bowl, crack in the eggs and add the light brown sugar. Whisk by hand or with a mixer for 2–3 minutes, until the sugar is completely dissolved into the eggs.
4
Add the granulated sugar to the egg mixture. Whisk for another 1–2 minutes, until the sugar is dissolved and the batter is light and pale in color.
5
Add the vanilla bean paste to the egg mixture and mix.
6
Pour the melted chocolate-and-butter mixture into the egg mixture and whisk to combine.
7
In a separate bowl, combine the all-purpose flour, salt, instant coffee if using, baking powder, and cocoa powder. Mix until evenly combined.
8
Add the dry ingredients to the wet batter. Mix only until just combined; do not overmix. The finished batter should be thick.
9
Arrange the graham cracker squares on the parchment-lined baking sheet. Place one marshmallow on each graham cracker square.
10
Scoop one portion of brownie batter over each marshmallow with an ice cream scoop, covering the marshmallow evenly. Add extra chocolate chips on top if desired.
11
Do not place more than four cookies on one baking sheet, and leave about 3 inches of space between cookies. Bake for 12–14 minutes, until the cookies are chewy with crisp edges and gooey, fudgy centers.
12
Let the cookies cool completely for 30–40 minutes before serving.