A giant NY style cookie with a s'more in the middle. It doesn't get better.
For the cookie dough recipe I used Spencer Lawson's recipe at the link below (I've also written it at the bottom of this post with my personal additions) https://www.smallkitchensweets.com/recipes/nychocolatechip
How to stuff the cookies:
Break the grahams into 1/4 pieces, then a little smaller to fit the flattened dough ball. Place in the center of each cookie.
2. Now place a large marshmallow on top of the grahams.
3. Take another flattened dough disc and place it on top of the mallow, molding the sides until the cookie is completely round and the graham and mallow don't show from the outside.
4. The cookie should look like a perfect circle. Only put 6 on a tray as they'll expand when baked.
Levain S'more Cookies
226 grams / 2 sticks salted butter
150 grams / 3/4 cup light brown sugar
100 grams / 1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
420 grams / 3 cup All Purpose flour
400 grams / 2 1/3 cups semi sweet chocolate chips
12 big marshmallows
2 graham crackers
INSTRUCTIONS:
Preheat oven to 400 F and line a baking sheet with parchment paper.
In the bowl of an electric mixer, add room temperature butter and both sugars together. Cream ingredients for 1-2 minutes on high speed, scraping down the sides as needed.
With mixer on low speed, add eggs one at a time and mix until combined. Add in the vanilla with the last egg and mix in.
Turn the mixer off and add the 420 g of the flour, baking powder, baking soda, and salt. Pulse the mixer until just mixed (about 10-15 seconds).
Add chocolate chips and save a handful on the side if you'd like to put them on top of your cookie after you've shaped it.
Shape the dough into 2 oz balls, about 2 Tbsp cookie scoop if you don't have a scale. It should make about 24 balls total.
Place them on the cookie sheet and flatten each ball slightly with your fingers.
Place in the freezer for 30-40 mins.
After they've chilled, place 6 dough balls evenly spaced on a cookie sheet lined with parchment.
Then break up the graham cracker into 1/4 pieces, maybe a little smaller. Place this in the middle of your flattened cookie (see pictures above for reference)
Place the marshmallow on top of the graham cracker.
Now take another flattened cookie and wrap it around the mallow and graham until it's completely worked together and none of the insides show.
Top with the decorative chocolate you saved and press it into the top of each cookie.
Bake at 400F for about 10-12 minutes until golden brown.
Let cool on the cookie sheet for about 5 minutes.
Best eaten immediately out of the oven same day.
RECIPE VIA: Spencer Lawson (@smallkitchensweets)
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