S’mores Brownie Cookies

Ingredients

• 0.75 cup all-purpose flour
• 6 tbsp unsalted butter (Cubed)
• 2 large eggs (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. 1

   Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. 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 melted and smooth. Set the mixture aside.

3. 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. 4

   Add the granulated sugar and whisk for another 1–2 minutes, until the sugar is dissolved and the batter is light and pale in color.

5. 5

   Add the vanilla bean paste and mix to combine.

6. 6

   Pour the melted chocolate mixture into the egg mixture and whisk until combined.

7. 7

   In a separate bowl, combine the flour, salt, instant coffee if using, baking powder, and cocoa powder. Mix until evenly combined.

8. 8

   Add the dry ingredients to the wet mixture. Mix only until just combined; do not overmix. The finished batter should be thick.

9. 9

   Place the graham cracker squares on the parchment-lined baking sheet, leaving space between them. Place one marshmallow on each graham cracker square.

10. 10

    Scoop one portion of brownie batter over each marshmallow with an ice cream scoop, covering the marshmallow evenly.

11. 11

    Place no more than 4 cookies on one baking sheet, leaving about 3 inches of space between each cookie. Add extra chocolate chips for topping if desired.

12. 12

    Bake for 12–14 minutes, until the cookies are chewy with crisp sides and gooey, fudgy centers.

13. 13

    Let the cookies cool completely for 30–40 minutes before serving.

Notes

The source does not specify the exact amount of additional chocolate chips used for topping. The recipe yields approximately 8 cookies, baked in batches if necessary because no more than 4 cookies should be placed on one baking sheet.

Nutrition per serving

• dessert
• cookie
• brownie
• s’mores
• baked
• chocolate
• American
• vegetarian