Directions 13 steps | 315 Minutes
Prepare the s’mores cookie dough. Combine the dry ingredients. In a bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, kosher salt and cinnamon.
In a bowl of a stand mixer or a large bowl, combine the unsalted butter, brown sugar, granulated sugar and honey. Beat the mixture with the paddle attachment or the electric mixer until pale and fluffy.
Beat in the eggs one at a time.
Beat in the vanilla extract.
Turn the mixer to low and add the dry ingredients. Mix until just combined. Refrigerate the dough until cold, about 1 hour.
Divide the dough into eight or nine equal portions and roll them into round balls.
Flatten one ball into the palm of your hand. In the center, add one rectangle of chocolate and top with one marshmallow.
Envelop the chocolate and the marshmallow, exposing some of the marshmallow on top. Place the dough on a sheet pan lined with parchment paper. Repeat with the remaining balls of dough. Cover with plastic wrap and refrigerate for 3 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place five dough balls onto the baking sheet, spacing them evenly apart.
Bake for about 15 minutes until the marshmallow puffs up slightly and the bottom of each cookie is brown.
Use either a kitchen torch or the broiler to toast the tops of each marshmallow.
Stick a graham cracker square and a chocolate rectangle into the toasted marshmallow top. Repeat with the remaining cookie dough balls.
Serve warm. When separated in the center, the marshmallow should be gooey. Enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.