NYC S’mores Cookies
Thick, generous, and gooey in the center, these NYC S’mores Cookies combine everything we love about New York-style cookies with the flavors of classic American s’mores. Each cookie is packed with chocolate, Graham crackers, and marshmallows.
Yield: 6 large cookies
Prep time: 25 minutes
Bake time: 14-16 minutes
Ingredients
120 g unsalted butter (½ cup + 1 tbsp)
70 g light brown sugar (⅓ cup)
70 g dark brown sugar (⅓ cup)
1 large egg
1 egg yolk
5 g vanilla extract, optional (1 tsp)
222 g all-purpose flour (1¾ cups)
20 g cornstarch (2 tbsp + 1 tsp)
4 g baking powder (1 tsp)
2 g baking soda (½ tsp)
5 g salt (1 tsp)
50 g Graham crackers, roughly crushed (about ½ cup)
150 g milk or dark chocolate chips or chunks (about 1 cup)
50 g mini marshmallows (about 1 cup)
Chocolate chips, Marshmallows, Graham crackers (for the filling)
Equipment
Kitchen scale
Mixing bowl
Rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Instructions
Mix the room-temperature butter with the light brown sugar, and dark brown sugar.
Add the whole egg, egg yolk, and vanilla. Avoid mixing for too long.
Add the flour, cornstarch, baking powder, baking soda, and salt to the butter mixture. The dough should be very thick, firm, and easy to handle.
Add the chocolate chips, crushed Graham crackers, and mini marshmallows.
Divide the dough into 6 portions of about 135–140 g. Flatten each portion slightly in the palm of your hand.
Place in the center:
chocolate chips;
a few pieces of marshmallow;
Graham cracker.
Carefully wrap the dough around the filling, making sure it is completely enclosed.
Place the shaped cookies on a tray and freeze for 30–60 minutes. They should feel cold and firm to the touch, but they do not need to be completely frozen solid. This chilling step helps control spreading and keeps the cookies thick during baking.
Preheat the oven to 395°F / 200°C using conventional heat. Arrange the cookies well apart on a parchment-lined baking sheet.
Bake at 395°F / 200°C for 8 minutes. Without removing the baking sheet from the oven, reduce the temperature to 355°F / 180°C and continue baking for another 6–8 minutes.
The cookies are ready when:
the edges are set and lightly golden;
the tops have started to color;
the centers still look very soft and slightly underbaked.
Do not wait for the centers to look fully cooked. They will continue to set from the residual heat as they cool.
Leave the cookies on the baking sheet for at least 15 minutes before moving them. They will be very delicate straight from the oven. As they cool, the outside will firm up while the center stays soft and gooey.
These cookies are at their best on the day they are baked, especially while still slightly warm and the chocolate and marshmallow remain gooey.
Mathilde's Tips
Do not cream the butter and sugar. The goal is simply to combine them, not to whip in lots of air. Too much aeration can change both the texture and the spread.
Do not overmix the dough. Once the flour is added, mix only until combined.
Do not overbake. The center should still look soft when the cookies come out of the oven. That soft center is what gives these cookies their thick, gooey texture.
Weigh each cookie. A difference of 20–30 g can noticeably change the baking time.
Storage
Once completely cool, store them in an airtight container at room temperature for 3-5 days.
I do not recommend refrigerating them, as the cold temperature firms up the butter and can make the cookies seem drier.
How to Reheat
Warm a cookie in a 300°F / 150°C oven for about 5 minutes. You can also microwave it for a few seconds.
Can You Freeze Baked Cookies?
Yes. Once completely cool, freeze them in an airtight container or freezer bag for 2–3 months.
Let them thaw at room temperature, then warm them briefly in the oven before serving for the best texture.