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My friend's son birthday was coming up and I unfortunately couldn't make the trek out to Connecticut for the birthday festivities. I'm here in Boston and had to work, but I still wanted to send something heartfelt so I could be there in spirit. I figured, what better way to do that than to bake something? My true love language.
Now, I'm fairly new to the whole shipping baked goods thing, so it's always a risk. But - with a lot of bubble wrap and careful packaging - I'm happy to report these babies arrived still fresh and in tact.
I chose this recipe because I knew cookies would be the easiest to ship. I also wanted to use some marshmallows I purchased for another recipe, so these were the perfect find. This cookie recipe is originally from a website called Front Range Fed and it was super simple. I did make some minor adjustments just based on preference. If you're tight on time, you can even prep the dough the day before and pop them into the oven when you're ready to bake.
These cookies are so soft, and the flavors are so well-balanced. You have the sweetness of the cookie and marshmallow pairing nicely with the dark chocolate chips. I sprinkled graham cracker crumbs on top for an added s'mores effect and for even more texture. The sprinkle of sea salt helps round it all out. S'mores perfection!
Honestly, I'm lucky I even had any left to send since my husband could NOT stop eating them. I will admit, they were pretty addictive. And when they were received by my friend for her son's birthday, she sent me a text saying, "Holy crap they’re so good 😩" with a painful crying face since she was struggling trying not to eat all of the ones I sent. I'd say these were a huge hit.
The Recipe
Prep Time: 10 minutes
Cook Time: 12minutes
Chill Time: 30 minutes
Total Time: 52minutes
Servings: ~24 cookies
Here's What You Need:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoon pure vanilla extract
1 ¼ cup dark chocolate chips or chocolate chunks
1 ½ cup mini marshmallows (divided - 1 cup/1/2 cup)
1/4 cup graham cracker crumbs (optional)
Here's What To Do:
Combine the flour, baking soda, and salt together in a large bowl and set aside.
In a medium bowl, using a mixer, mix the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and there are no sugar lumps. Add the egg and egg yolk and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until just combined. Fold in the chocolate chips and 1 cup of the marshmallows. Stir to combine.
Cover the dough tightly and chill in the refrigerator for at least 30 minutes, or up to 2 hours.*
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F and line a large baking sheets with parchment paper. Using a cookie scoop measure 1.5 Tablespoons of dough for medium-sized cookies and place them on the prepared baking tray. Don’t crowd the cookies! These will spread quite a bit so I’ve found it’s best to keep it to 6 cookies per tray.
Bake the cookies for 10 minutes, then take them out of the oven and gently press 2-3 marshmallows onto the tops of each cookie and sprinkle graham cracker crumbs. Place back into the oven and cook for an additional 2 minutes until the edges are very lightly browned. Remove the cookies and sprinkle lightly with extra sea salt. The cookies will be soft but will continue to set as they cool.
Cool on the baking sheet for 10 minutes, then transfer to a cooking rack to cool completely. Don’t disturb the cookies as they are cooling!
Store the cookies at room temperature in a covered container for up to one week, or freeze in a freezer-safe container for up to 3 months. Enjoy!
Notes:
*You can make the dough a day in advance and leave it tightly covered in the fridge overnight. Just be sure to remove it from the fridge and allow it to soften slightly before baking.
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