EBT-Friendly: 100% of ingredients

From Delicate Kitchen

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The ultimate S’mores cookie—soft and chewy with crispy edges, packed with chocolate chips, and stuffed with a gooey marshmallow, dark chocolate, and graham cracker center. These bakery-style cookies are pure magic, and the freezing step makes all the difference!

Ingredients:

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•   180 g all-purpose flour
•   100 g salted butter (melted)
•   1 tbsp heavy cream (or cooking cream with 12% fat)
•   150 g brown sugar
•   60 g white sugar
•   1/4 tsp baking powder
•   1 medium egg
•   1 egg (yolk)
•   150 g milk chocolate chips
•   8 jumbo marshmallows
•   8 graham cracker (or rectangular butter biscuits)
•   8 pieces dark chocolate (broken from a bar, plus extra for decoration)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 175-180°C (350°F). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together melted salted butter, brown sugar, and white sugar until fully combined and smooth.
3. Add egg, egg yolk, and heavy cream. Whisk again until the mixture is glossy and well incorporated.
4. Sift in all-purpose flour and baking powder. Switch to a spatula and fold gently until just combined. Do not overmix.
5. Fold in milk chocolate chips until evenly distributed.
6. Arrange graham crackers on the lined baking sheet, leaving space between each.
7. Place one jumbo marshmallow on top of each cracker, then set one piece of dark chocolate directly on top of each marshmallow.
8. Scoop a generous portion of cookie dough and press it firmly down over each stack, sealing the layers underneath so the dough fully encases the marshmallow and chocolate.
9. Transfer the entire baking sheet to the freezer and chill for 30 minutes. Do not skip this step—it keeps the cookies thick and structured.
10. Bake for 12-15 minutes, until the edges are golden brown and the centers are set. Let cool slightly on the baking sheet before serving.