S'mores Cookies
December 16, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 7
Ingredients
- (2/3 cup, softened) 1lb Raw Unsalted A2/A2 Butter
- (1 egg and 1 egg yolk) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1.5 cups plus 1 Tablespoon) 2lb - All Purpose Einkorn Flour
- (3/4 cup) Sucanat Sugar
- (1/2 cup crushed plus 7 half sheets for stuffing) Graham Crackers
- (3/4 cups plus 1/4 cup for stuffing) Chocolate Chips
- (7 large for stuffing) Marshmallows
- (1 teaspoon) Homemade Vanilla, 4oz
- (1 teaspoon) Baking Powder
Directions
Instructions
- In a bowl, combine and cream the softened butter, sugar, eggs and vanilla until the mixture is light and fluffy.
2. Add baking powder, einkorn flour and crushed graham crackers, mixing until the ingredients are fully smooth.
3. Gently fold in the chocolate chips until just combined, being careful not to overmix.
4. Divide the dough into 7 portions and chill them in the refrigerator for 90 minutes. (Do not skip this chilling step!)
5. Approximately 12 minutes before the chilling time is up, preheat your oven 350F and prepare a baking tray by lining it with unbleached parchment paper.
6. For the stuffing, take a half sheet of a graham cracker and place it flat on the lined baking tray. Top the graham cracker with chocolate chips, and then add a large marshmallow on top.
7. Take a chilled cookie dough portion and flatten it into a disc shape. Carefully wrap the dough around the graham cracker, chocolate, and marshmallow base, sealing the edges completely to enclose the filling. Bake the stuffed cookies for 15–20 minutes. The edges should be golden, but the centers should still appear soft.
8. Allow them to cool slightly before enjoying!
Note: This recipe makes about 7 large cookies when using a half-cup ice cream scoop, but you can also make smaller cookies. Just be sure to use miniature marshmallows for the smaller size.
