In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Place a marshmallow in the center of each portion and pinch the dough closed around it.
Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
While the cookies are still warm, top them with decorative cookies or candy of your choice.
Tips
Freezing the marshmallows for 2–3 hours before using them keeps them from spreading as much while baking.
DanBam S'more Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (5 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 380g
- cocoa powder 120g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- marshmallows 5
- decorative cookies or candy to taste
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
6. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
7. Rest the dough in the refrigerator for 30 minutes.
8. Divide the rested dough into 180–200g portions.
9. Place a marshmallow in the center of each portion and pinch the dough closed around it.
10. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
11. While the cookies are still warm, top them with decorative cookies or candy of your choice.
https://hong-recipe.pages.dev/en/recipes/dongmyeong-smore-cookie/
Hong's Recipe