Ingredients
S’mores Cookies
- 113 grams salted butter (browned to 93 grams)
- 133 grams granulated sugar
- 3 large egg yolks (room temperature)
- 1 tsp pure vanilla extract (or vanilla bean paste)
- 120 grams all-purpose flour (spooned and leveled)
- 30 grams graham cracker crumbs
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- Tiny pinch cinnamon
- 85 grams dark chocolate chips
- 60 mL heavy whipping cream
- Tiny pinch sea salt
Toasted Meringue
- 150 grams granulated sugar
- 1/4 tsp cream of tartar (optional)
- 3 large egg whites
- 2 tsp vanilla bean paste (or extract)
- Tiny pinch fine sea salt
Instructions
- Browning the Butter: In a small pot over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it bubbles and foams. Then, stir continuously until milk solids brown and settle on the bottom. Pour into a medium bowl and cool until the weight reduces from 113 grams to about 93 grams. Refrigerate briefly.
- Mixing the Dough: Add granulated sugar to the browned butter and whisk together. Add egg yolks and vanilla extract, whisk vigorously for 2-3 minutes until smooth and lightened. Fold in flour, graham cracker crumbs, cinnamon, salt, and baking powder until no streaks remain.
- Shaping the Cookies: Scoop out ten 1.5-ounce portions, roll into smooth balls, and place spaced 2 inches apart on a lined baking sheet. Refrigerate for about 20 minutes to firm up.
- Baking the Cookies: Preheat oven to 350°F (177°C). Bake cookies on the middle rack for about 7 minutes until edges start to set. Remove, bang the pan to settle cookies, use a biscuit cutter to make them round, and return to oven for another 5 minutes. Cookies should have lightly browned edges and puffed tops.
- Creating Indents: Remove cookies, tap the tray, and use a tablespoon or small cup to press a slight indent in the center, which may feel wet/raw but will set as cookies cool.
- Making Chocolate Ganache: In a small bowl, microwave dark chocolate chips, heavy cream, and a pinch of sea salt in 20-second increments, stirring in between until smooth and thickened to spreadable consistency. Let cool.
- Applying Ganache: Spread about 1/2 to 1 tablespoon of ganache on each cooled cookie inside the indent.
- Preparing Toasted Meringue: Bring a small pot of water to a boil then reduce to a simmer. Wipe stand mixer bowl and whisk with vinegar or lemon juice. Combine sugar and cream of tartar in the bowl.
- Heating Egg Whites: Add egg whites to sugar mixture and whisk to blend. Place bowl over simmering water, whisking frequently until mixture reaches 175°F (80°C), about 10 minutes, ensuring sugar dissolves and meringue is stable.
- Whipping Meringue: Remove bowl from heat, mount on stand mixer with whisk attachment, beat medium speed 1 minute, then medium-high for 10 minutes until thick and marshmallow-like.
- Flavoring Meringue: Mix in vanilla bean paste and pinch of salt, scraping bowl edges, until fully incorporated.
- Assembling and Toasting: Pipe meringue on top of cookies with ganache and use a culinary torch to toast the meringue until golden brown and slightly caramelized.
Notes
- Ensure butter is properly browned and cooled to achieve correct dough consistency.
- Refrigerate dough or cookie balls if dough feels too soft for easy handling.
- Use a thermometer when heating egg whites to ensure meringue stability.
- If you don’t have a culinary torch, you can broil the meringue briefly while watching carefully.
- Cookies should be fully cooled before adding ganache and meringue for best results.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
