Black Sesame S'mores Cookies
Gooey, nutty, toasty, and oh so yummy black sesame s’mores cookies! Bring these for your next bonfire or enjoy at home -- either way, they will surely be a hit.
Black Sesame S'mores Cookies
Rated 5.0 stars by 1 users
Category
cookies
Servings
20-25
Prep Time
10 minutes
Cook Time
12-14 minutes
This is an update to the s'mores we loved eating growing up! Gooey, nutty, toasty, and oh so yummy black sesame s’mores cookies! Bring these for your next bonfire and they will surely be a hit.
Bianca Fernandez
Ingredients
- 1 ¾ cups all-purpose flour (210 g)
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup unsalted butter, melted (1 stick/8 tbsp)
- ½ cup granulated sugar (100 g)
- 1 large egg
- ½ cup dark brown sugar, packed (100 g)
1 large egg yolk
- 1 tbsp vanilla extract
-
2 tbsp Black Sesame Crunchy Butter
- ½ cup chocolate chips (85 g)
- ¼ cup graham cracker, roughly chopped (about 20 g)
- 20-25 regular marshmallows
Dry ingredients
Wet ingredients
Mix-ins
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, whisk together the melted butter and sugars until smooth.
Mix in the egg, egg yolk, vanilla, and Black Sesame Crunchy Butter until fully combined.
Dump in all of the dry ingredients and mix-ins. Stir until no dry spots remain.
Scoop 1 ½ tbsp balls of dough and place on lined baking sheets, leaving about 3-4 inches in between. For larger cookies, use ~3 tbsp of dough.
Add one marshmallow on top of each cookie, slightly pushing it into the middle of the dough.
Bake for 12-14 minutes, or until edges are set and lightly golden brown. Marshmallows should be lightly toasted.
Let cookies cool on baking sheet for about 5 minutes, then transfer to wire rack. Enjoy!
Recipe Note
Store the cookies in an airtight container for up to 3 days at room temperature. Reheat in the microwave at 5-second intervals to soften the marshmallows.
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