Bakery-Style S’Mores Cookies with Gooey Marshmallow Pull Step-by-step instructions

Before you start

Before starting, make sure the egg is at room temperature by placing it in a bowl of warm water for 5 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure all ingredients and have them ready.

Crush the graham crackers into coarse crumbs, and if using a chocolate bar, break it into small squares. Set aside the extra marshmallows and chocolate for topping. The dough comes together quickly, so having everything prepped ensures a smooth process.

Instructions

Make the Dough

1. 1Mix the Wet Ingredients
   In a large mixing bowl, whisk the melted salted butter, dark brown sugar, and white sugar together until smooth and glossy. Add the vanilla bean paste, espresso powder, and the room-temperature egg, and whisk vigorously for about 1 minute until the mixture is thick and well combined.
   Look for The mixture should be glossy, smooth, and slightly thickened.
   Tip Make sure the butter is warm but not hot, so the egg doesn't scramble.
2. 2Add the Dry Ingredients
   Sprinkle the all-purpose flour and baking soda over the wet mixture. Fold gently with a rubber spatula until just a few streaks of flour remain. Then add the chocolate chunks, mini marshmallows, and crushed graham crackers, folding until evenly distributed throughout a thick, chunky dough.
   Look for The dough should be thick, chunky, and hold together when pressed.
   Tip Do not overmix; stop as soon as the flour disappears to keep cookies tender.

The wet ingredients should be glossy and smooth, with the sugar fully dissolved. After folding in the dry ingredients and mix-ins, the dough should be thick, chunky, and hold together when pressed.

It should not be dry or crumbly. If it seems too wet, add a tablespoon of flour; if too dry, add a teaspoon of milk. The dough should be cohesive and slightly sticky but manageable.

Bake the Cookies

3. 3Scoop the Dough
   Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 tablespoons), drop mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
   Look for The dough mounds should be evenly sized and spaced.
   Tip Chill the dough for 30 minutes if it's too sticky to scoop.
4. 4Top with Marshmallows and Chocolate
   Press a few extra mini marshmallows and a piece of chocolate square onto the top of each dough mound, gently pushing them into the surface so they stay put during baking.
   Look for The toppings should be nestled into the dough, not loose.
   Tip Use the back of a spoon to make a small well for the chocolate.
5. 5Bake the Cookies
   Bake in a preheated 350°F (175°C) oven for 10 minutes, until the edges are caramelized and crisp, and the marshmallows have puffed and turned golden brown. The centers will look slightly underdone but will set as they cool.
   Look for Edges are golden and set; marshmallows are puffed and lightly toasted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The cookies should be golden brown around the edges, with puffed, toasted marshmallows on top. The centers will look slightly soft, but they should not be raw. The chocolate squares should be melted and glossy. The kitchen will smell of butter, sugar, and toasted marshmallow. Let them cool for 5 minutes on the baking sheet before moving to a wire rack.

Finish and Serve

6. 6Sprinkle with Sea Salt
   Remove the baking sheet from the oven and immediately sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
   Look for The salt crystals glisten on the warm, melty chocolate.
   Tip Don't skip the salt—it balances the sweetness beautifully.
7. 7Serve Warm
   Serve the cookies warm for the ultimate gooey marshmallow pull. Pull one apart to see the stretchy marshmallow and melted chocolate. Enjoy immediately, or store in an airtight container for later.
   Look for The centers are soft and gooey, the edges crisp.
   Tip For an extra toast, broil for 30 seconds after baking.

After sprinkling with flaky sea salt, the cookies are ready to serve. The edges should be crisp, the centers soft and chewy, and the marshmallows stretchy when pulled. The chocolate should be melted and gooey. Serve warm for the best experience. If they have cooled, reheat in the microwave for 10 seconds to restore the gooey texture.

Common mistakes

One common mistake is overmixing the dough, which develops gluten and results in tough cookies. Mix until just combined. Another is using cold ingredients; the butter should be melted and warm, and the egg at room temperature, to emulsify properly.

Overbaking is easy to do because the centers look underdone, but resist the urge to leave them longer—they will firm up as they cool. Also, be sure to space the dough mounds enough apart; if too close, they'll spread into one another. Finally, don't skip the flaky sea salt; it balances the sweetness and enhances all the flavors.

How to tell it’s done

The cookies are done when the edges are golden brown and caramelized, and the marshmallows on top have puffed and turned a light golden color. The centers will look slightly underdone and soft, but they will set as they cool.

The internal temperature of the cookie should reach 160°F (71°C) to ensure the egg is fully cooked. To test, insert an instant-read thermometer into the center of a cookie; it should read at least 160°F. The cookies will continue to bake slightly from residual heat after removal, so don't overbake.

• Egg dishes: 160°F (71°C) in the thickest part