I have recently introduced Sebastian to s’mores and he is just as obsessed as I am. We both share a love for sweet treats and smoky campfires. We went back to Ontario for a few weeks to visit family. My sister, who lives in the country, has ample room to start a fire for the little ones to roast marshmallows. Living in the city, this is a luxury we just don’t have.
One Sunday evening, my nieces and nephews all gathered their tiny pint-sized Adirondack chairs and set them around the fire. Sebastian spent most of his time gathering tiny twigs to help stoke the fire. We went into the woods and gathered some larger branches to be used as marshmallow spears. I taught Sebastian the fundamentals of making s’mores, which included how to perfectly brown a marshmallow, and how to get the chocolate melted warm before placing the marshmallow on the graham cracker. He now talks about s’more with such fondness.
We are now back in the city, and without space to make a campfire, I thought I would make a chocolate cookie reminiscent of a s’mores. They are a double chocolate cookie, meaning there is cocoa powder and dark chocolate in the recipe. They are soft, chewy, and fudgy. The dark chocolate chunks and mini marshmallows are carefully tucked into the top of the cookie dough to create a nice melted chocolate, toasty marshmallow exterior. Once they are baked, they can be sprinkled with a touch of Maldon flaky salt, because in my opinion, all chocolate cookies should be finished with a touch of flaky salt.
Double Chocolate Toasted Marshmallow Cookies
(makes 15 cookies)
prep time - 15 minutes
baking time - 10 - 12 minutes
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
1 cup all-purpose flour
1/4 cup cocoa powder
2 oz dark chocolate, chopped
1/2 cup mini marshmallows
Preheat the oven to 350ºF.
Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars until soft and creamy, but still gritty, approximately 6 minutes.
Add the egg and vanilla and beat until smooth.
In a large bowl, sift the baking soda, baking powder, flour, cocoa powder and salt. Add the dry ingredients to the wet and beat until just combined.
Using a 2 inch cookie scoop, scoop 15 cookies onto the trays. Take a few pieces of chocolate and 2-3 mini marshmallows and press them into the tops of the cookies.
Bake for 10 - 12 minutes. The cookie should still be slightly soft, but the marshmallow toasted.
Sprinkle with Maldon salt. Transfer to a wire rack to let cool.
Can be stored in a tight fitting container for 4-5 days.