Autumn Martin; Hot Cakes, Seattle

Recipe: S'mores Cookies

Ingredients

  • 40 ounces pastry flour
  • 22 ounces whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 teaspoons salt
  • 32 ounces butter
  • 38 ounces dark brown sugar
  • 20 ounces sugar
  • 8 eggs
  • 2 pounds smoked chocolate chips
  • Mini marshmallows (approximately 4 per cookie)

Instructions

Blend dry ingredients in a bowl, sift and set aside.

In a mixer, cream sugars with butter for 3 minutes on speed 1 or until the mixture is a few shades lighter and appears fluffy. Add the eggs, one at a time, mixing after each addition. Mix briefly on low until the batter looks uniformly smooth. 

Add the dry ingredients in three stages, mixing after each addition until evenly absorbed. Periodically scrape down the bowl and paddle to ensure all of the flour is being incorporated. Be careful not to overmix. 

Stir in the smoked chocolate chips until they are evenly dispersed throughout the batter. 

Using a 2-ounce ice cream scooper, scoop the batter onto a parchment-lined cookie sheet, and space cookies at least 3 inches apart from each other. Pat the cookies down slightly so they are flat on top, sitting about 1 inch high. Do not flatten entirely.

Gently press about 4 mini marshmallows into the top of each cookie, spacing them evenly. 

Bake cookies at 375 F for about 20 minutes or until the edges are light golden brown. Cool for at least 7 minutes before transferring to a rack for more cooling.

Yields approximately 48 cookies.