Winter brings a flurry of cold weather things: down jackets, twinkling string lights, oversized sweaters, fires in the fireplace, cookies, cookies, and more cookies. It doesn’t usually bring sun or buds on the trees or Christmas days hikes in a t-shirt and shorts. But that’s all turned upside down this year, so if we’re going to get all addled with our seasonal cues, I figure we might as well make the most of it and eat some s’mores. We can’t eat them over a beach campfire on a warm July night, but we can turn them into cookies and that’s just as good.
Rather than sticking with the classic trio of s’mores elements (marshmallows, milk chocolate, and graham crackers), this recipe goes a few steps further. Black cocoa and finely crushed graham cracker crumbs make the cookie dense, moist, and intensely chocolate-y. You get even more richness from dark chocolate chips, and extra chew and texture from shredded coconut (you can’t really taste it, so leave it out if you like).
Dark Chocolate S'mores Cookies
Adapted from Saco Foods
Makes 24 cookies
1 cup miniature marshmallows
1 cup all-purpose flour
1 cup finely crushed graham cracker crumbs
1/2 cup cocoa powder (I like dark or black cocoa powder for these)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chunks or chips
1/2 cup shredded unsweetened coconut
Put the marshmallows in an uncovered bowl and leave them out at room temperature overnight. ("Aging" the marshmallows encourages them to keep their shape while baking).
In a large bowl, whisk together the flour, graham cracker crumbs, cocoa, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream the butter and sugars until light and fluffy (about 2 minutes if the butter is at room temperature to start).
Add the eggs and vanilla and beat until fluffy (at least 3 minutes). Slowly add the flour mixture, stopping to scrape down the sides of the bowl. Stop mixing once the dough is fully blended and don't overmix.
Stir in the chocolate chunks, coconut, and marshmallows and mix evenly. Chill the dough for at least 1 hour before baking.
When you're ready to bake, preheat the oven to 350° F.
Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving room for spreading, and bake for 12 to 15 minutes (depending on the size of your cookie, it will take more or less time). The cookies should be set on the outsides but still soft in the middle. Let the cookies cool on the sheet for at least 5 minutes, then transfer them to a wire rack to finish cooling.