@maddoughcookies: S’mores brownie cookies Brownie cookie: 113g (1/2 cup) unsalted butter, melted 45g (1/2 cup) Dutch-process cocoa powder (or unsweetened cocoa) 150g (3/4 cup) granulated sugar 73g (1/3 cup) packed light brown sugar 2 large eggs (100g) 2 tsp vanilla extract 140g (1 cup + 2 tbsp) all-purpose flour 1/2 tsp baking powder 3/4 tsp fine salt 100g (1/2 cup) chocolate chips or chopped chocolate Filling: large marshmallows Mini Hershey’s milk chocolate bar graham cracker squares In a large bowl, whisk together the melted butter and Dutch-process cocoa powder until smooth and glossy. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the eggs, then add the vanilla extract. Whisk for about 1 minute, until the mixture looks smooth. Add the flour, baking powder, and salt. Fold together with a spatula just until no dry streaks remain. Do not overmix. Fold in the chocolate chips or chopped chocolate. Chill the dough for about 20-25 minutes just enough to firm up. Preheat the oven to 350F, line a baking sheet with parchment paper. Place 6 graham cracker sheets a few inches apart, then place the Hersheys and marshmallow on top of the crackers. Scoop about 3 tablespoons of dough onto each s’mores square. Cover the marshmallows with the dough completely. Use your hands to shape them. Bake for 12-14 minutes or until the edges look set and center still looks soft. Once finished, use a round cookie cutter or rubber spatula to round out the cookies if they spread out too much! Do this while they’re still hot. Let the cookies cool on the baking sheet for 10-15 minutes. #brownie#smores#cookies#baking#Recipe

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Friday 17 July 2026 22:44:34 GMT