There’s something so cozy about s’mores. The combination of chocolate, marshmallows, and graham crackers is endlessly satisfying and so fun to play with! A few years ago we shared a delicious Brownie S’mores recipe, and I thought it was about time we try a new variation on these classic flavors.
So, I’m delighted to introduce you to the Sweet Laurel style S’mores Cookie! This recipe is a bit more involved than some of our other desserts, but the final product is definitely worth it! To cut down on prep time, feel free to use your favorite store-bought graham crackers and marshmallows instead of our made-from-scratch versions; just keep in mind that any substitutions may affect the bake time. I can’t wait to see you make these delicious cookies at home, they’re guaranteed to bring you that cozy, campfire vibe! Remember to tag us in your pictures on Instagram @sweetlaurelbakery so that we can follow along and re-share with our community.
p.s. If you love s’mores, we have a fabulous S’mores Pie recipe in our pink Sweet Laurel Cookbook on Pg. 129. Check it out!
S’mores Cookies
Yield: 3 dozen cookies
Ingredients:
Graham Crackers
2 cups almond flour
1⁄2 cup arrowroot powder
1 teaspoon baking powder
2 1⁄2 teaspoons ground cinnamon
1 1⁄2 tablespoons date sugar
1⁄4 teaspoon Himalayan pink salt
3 large egg whites
1 tablespoon coconut oil, melted
Marshmallows
Arrowroot powder for coating, plus more for coating the knife
3 tablespoons gelatin powder
1 cup maple syrup
1 teaspoon vanilla extract
1⁄4 teaspoon Himalayan pink salt
Double Dark Chocolate Cookie Dough
1 cup date paste, store-bought or homemade
1⁄2 cup coconut oil, melted
1 teaspoon vanilla extract
2 1⁄2 cups almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon Himalayan pink salt
1⁄4 cup plus 1 tablespoon 100% unsweetened cacao powder
1⁄2 cup arrowroot powder
1 cup vegan chocolate chips, store-bought or homemade
Directions:
First – Make your Marshmallows
(or use your favorite mini store-bought marshmallows)
1. Line an 8 × 8-inch square pan with parchment paper, and lightly dust the parchment with sifted arrowroot powder. This will prevent the marshmallows from sticking.
2. Pour 1 ⁄2 cup hot water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top to soften, stirring gently to fully dissolve it.
3. In a medium saucepan over medium heat, combine another 1 ⁄2 cup water, the maple syrup vanilla, and salt. Bring the mixture to a simmer and cook, using a candy thermometer to monitor the temperature, until it reaches the soft-ball stage at 240°F. Careful! This happens quickly, so keep a close watch once the syrup reaches 220°F.
4. With the mixer on medium-high speed, blend the gelatin mixture. Slowly pour in the syrup and continue to beat for about 10 minutes, until the steam disappears and soft peaks form. The mixture will become white and super fluffy.
5. Pour the mixture into the prepared pan and let it sit at room temperature for about 4 hours. Sift a light coating of arrowroot powder over the pan, coat a chef’s knife with arrowroot powder and cut the marshmallows into mini squares. Lightly toss the marshmallows in the pan to evenly coat with arrowroot to ensure the marshmallows do not stick to each other. Gently dust off excess arrowroot and set aside for use in cookie dough.
6. Store leftovers in an airtight container at room temperature. They’ll keep for up to 1 week, but are best within the first day or so
Second – Make Your Graham Crackers
(or break up your favorite store-bought graham crackers into small pieces)
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, date sugar, and salt. In another large bowl, beat the egg whites until foamy using a hand mixer. A little at a time, fold the egg whites into the dry ingredients, followed by the coconut oil. Stir everything together until a dough forms.
3. Place the dough between two pieces of parchment paper and roll it 1 ⁄4 inch thick. Using a paring knife, cut the dough into rectangles about 5 × 21 ⁄2 inches. Prick tiny holes on top with a fork.
4. Transfer the crackers and bottom layer of parchment to a baking sheet and bake for 15 minutes, until crisp and golden. Let the crackers rest for at least an hour to cool and set completely.
5. Break your graham crackers up into small bits (as big or small as you like) and set aside.
6. Store extras in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.
Third – Make your Cookies!
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse the date paste, coconut oil, and vanilla together. In a medium bowl, whisk together the flour, baking soda, salt, cacao powder, and arrowroot powder. A little at a time, add the dry ingredients to the date paste mixture, pulsing until a dough forms.
3. Transfer the dough to a sheet of parchment. Knead the chocolate chips into the dough and gradually form it into a ball. Wrap the dough in plastic and refrigerate for 30 minutes.
4. Place tablespoon-sized scoops of dough on the baking sheet and gently press down to flatten, then press in pieces of marshmallow and graham crackers on top.
5. Bake for 8 to 10 minutes, until the edges are set; then transfer the cookies to a rack to cool completely and then ENJOY!
*Store your S’mores Cookies in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.
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