Out of this World S’mores Pretzel Cookies

eyedocbakes

Happy National S’mores Day! These cookies are s’mores IN a cookie! Seriously out of  this world. You might want to double or triple the recipe! The whole fam was asking for more! They’re definitely sweet, definitely gooey, definitely crunchy and caramel-y, and have a little salty kick! What more could you ask for in a cookie? 

And let’s talk cookies! I feel like you either grow up in a big cookie household, a cake house, or a house of pastries. We were pastries and cake – which explains my love for fruit tarts and the like! So when it comes to cookies, I didn’t have a go-to ccc recipe, or really any kind for that matter! However, I LOVE a great cookie. I think my love for them actually started in middle school. You see, my school cafeteria sold 25 cent (went up to 50 cents later!) cookies during our first break of the day – is that recess? Nutrition? Can’t remember. And they were always hot, with melty chips, a little greasy, and almost raw in the middle (probably a result of the staff trying to make hundreds of fresh cookies in 20 minutes). But I loved them! If I’m out and about now and I see a melty soft amazing cookie – I have to have it! So what are the things that make a cookie great? First off – you must be patient and refrigerate your cookie dough! When I first started baking I never did this, and I always wondered why my cookies were never quite right. THIS is why! Secondly – you need to underbake them a bit! I always thought that better to over bake or over cook than under – which yes, better for not having raw food, but NOT better for cookies. You’ll never get that soft gooey center if you leave ’em in too long! ( (Just please be careful if you are sensitive or unable to consume raw/not fully cooked foods.) Anyway. I have more cookie thoughts, but perhaps in my next post. Let’s just focus on these cookies today! 

What you’ll need:

unsalted butter

salted butter (yes, both are important)

brown sugar

granulated sugar

egg

vanilla extract

flour (all purpose is fine)

baking soda

pretzels, broken into pieces

mini marshmallows

chocolate chips

chocolate bar or squares, broke into small pieces

Combine butter and sugars in the bowl of your stand mixer with the paddle attachment. Mix in the egg and vanilla extract. Meanwhile in a separate bowl combine the flour and baking soda and whisk together. While mixing on low, add in the dry ingredients into your stand mixer. Next add in your pretzel pieces, marshmallows, and chocolate chips + chocolate pieces and mix until just combined. Use a 2 inch cookie scoop to scoop out cookie dough balls and place on a parchment lined baking sheet. I was able to get 16 cookies. Add a few marshmallows, pretzel bits, and chocolate pieces to the top of each cookie and push in, while keeping the cookie rounded. Refrigerate overnight. By the way – cookie scoops make the baking equal size cookies soooo easy! Plus they can double as ice cream scoops! Great investment!) 

The next morning, place 4 cookie dough balls per parchment lined baking sheet. Preheat oven to 350F. Bake for 8-10 minutes total, pan banging (lift up the pan inside the oven, with oven mitts on, at 4, 6, and 8 minute mark, and drop it) to get them extra thin and crispy, and caramel-y with the crinkles around the  edges. Remove and let cool one minute on pan before removing to a cooling rack to cool completely for 20 minutes. Enjoy! 

Some notes . . .

  1. Make sure you remove the cookies from the hot pan and let them cool on a cooling rack after one minute. They are delicate, but should be fine to move with a large spatula.  If you leave them on the pan they will continue baking because they are thin!

If you liked this recipe, you might want to try . . .

  1. Funfetti Marshmallow Cookies

Tried this Recipe?

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Out of this World S'mores Pretzel Cookies

Marshmallows, melty chunks of chocolate, and salty pretzel bits - these cookies are amazing!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Servings: 16 large cookies

Ingredients

  • ½ cup unsalted butter
  • ¼ cup salted butter
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ tbsp vanilla extract
  • cup flour
  • ½ tsp baking soda
  • ¼ cup pretzels broken into small pieces + extra for topping
  • ½ cup mini marshmallows +extra for topping
  • ½ cup chocolate chips
  • ½ large chocolate bar or squares broken into small pieces + extra for topping

Instructions

  • Cut the unsalted and salted butters into 1/2 inch cubes and combine with the brown and granualted in the bowl of your stand mixer with the paddle attachment. Mix in the egg and vanilla extract. 
  • In a separate large bowl, whisk together the flour and baking soda. While mixing on low, add the flour+baking soda into your stand mixer. Next add in your pretzel pieces, marshmallows, and chocolate chips + chocolate pieces and mix just until combined. (Remember to reserve some pretzels, marshmallows, and chocolate pieces for placing on top of the cookie dough before baking).
  • Use a 2 inch cookie scoop to scoop out cookie dough balls and place on a parchment lined baking sheet. Add a few marshmallows, pretzel bits and chocolate pieces to the top of each cookie and push in, while keeping the cookie rounded. Refrigerate overnight. 
  • When ready to bake, place 4 cookie dough balls per parchment lined baking sheet. Preheat oven to 350°F. Bake for about 8-10 minutes total, while pan banging (lift up the pan with your oven mitts on, inside the oven at 4, 6, and 8 minutes, and drop it) to get the cookies extra thin and crispy with the crinkles around the edges. Remove and let cool one minute on pan before removing to a cooling rack to cool completely for 20 minutes. 

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