Strawberry S’mores Cookies
Imagine marshmallow and chocolate melty s’mores, but add a hint of strawberry flavor to them, and you have these amazingly melty, chewy, best ever strawberry s’mores cookies! This is a small batch recipe, as it only makes 9 cookies. However, it’s so good, it’s definitely gonna be a repeat bake around here! These will be gone in a flash!
I’ve had the idea for these for a while. I think it stemmed from me being obsessed with s’mores last summer, and realizing they were even better when I added strawberries to the s’more! The thing about strawberries and baking though, is that strawberries add a lot of liquid – which is not so great for cookies. However, I had purchased some freeze dried strawberries and was just itching for a chance to use them. Then it finally clicked – why not make the cookie version of those s’mores I loved? These cookies have more s’more and a bit of strawberry, but I’ve totally also doubled the amount of strawberry and loved that too, so feel free to do the same. This is a small batch recipe, which makes just 9 cookies, which is of course good and bad. Good because you won’t eat too many cookies. Bad because you want more of these since they are so yummy! Super easy, super tasty – I just think you should make them right now!
What You’ll Need. . .
- freeze dried strawberries
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- flour
- baking soda
- mini marshmallows
- chocolate chunks
How to make the cookie dough . . .
- Using your food processor, blend the freeze dried strawberries until they are a fine powder. Some chunks are okay. If you have too many, you can crush them by hand with a mortar and pestle or even the back of a spoon. Next you’ll cream your room temperature butter in the bowl of your stand mixer with the paddle attachment until smooth. Scrape down the sides and make sure it’s nice and soft. Add in the strawberry powder – set about a teaspoon aside for topping later, and add the sugars and cream until combined and smooth.
- In a separate bowl, whisk together the flour and baking soda. Add these dry ingredients to the wet ingredients and mix until combined.
- Add in the chocolate chunks and mini marshmallows, and mix. Refrigerate at least one hour, up to two hours.
- When ready to bake, preheat oven to 350F. Scoop into balls with two inch cookie scoop. Place on parchment lined baking sheets. Top each cookie with additional chocolate chunks, marshmallows, and the powdered strawberry you set aside before.
- Bake for 14-16 minutes. (14 minutes will give you a much softer and more gooey cookie. It will need more time to cool on the cooling rack. 16 minutes will give you a more chewy in the middle cookie. Both are crispy on the outside edges.) Once cookies are taken out of the oven, I like to use a round cookie cutter or glass or small bowl to whirl them around to make sure they are perfectly round. Allow to cool 2 minutes (a bit longer for the 14 minute cookie) before removing to a cooling rack to cool for at least 20 minutes. Enjoy!
Some notes. . .
- I used 0.6 oz of freeze dried strawberries, for a light strawberry flavor. However, if you want more strawberry flavor, double the amount of strawberry in the recipe!
If you liked this recipe, you might want to try. . .
- Funfetti Marshmallow cookies
- S’mores Pretzel cookies
- Chocolate Chunk M&M cookies
- Flourless Double Chocolate Chip Cookies
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Strawberry S'mores Cookies
Ingredients
- 0.6 oz freeze dried strawberry
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ tbsp vanilla extract
- 1¼ cup flour
- ½ tsp baking soda
- ½ cup mini marshmallows extra for topping
- ½ cup chocolate chunks extra for topping
Instructions
- Using your food processor, blend the freeze dried strawberries until they are reduced to a fine powder. Some small chunks are okay. If you have too many, you can crush them by hand with a mortar and pestle or even the back of a spoon.
- Next you'll cream your room temperature butter in the bowl of your stand mixer with the paddle attachment until smooth. Scrape down the sides and make sure it's nice and soft. Set about a teaspoon of the strawberry powder aside for topping the cookies later, and add the rest of it, as well as the brown and granulated sugars, and cream until combined and smooth.
- In a separate bowl, whisk together the flour and baking soda. Add these dry ingredients to the wet ingredients in your stand mixer, and mix until combined. Add in the chocolate chunks and mini marshmallows, and mix until just combined - do not overmix. Cover the bowl with plastic wrap and refrigerate cookie dough at least one hour, up to two hours.
- When ready to bake, preheat oven to 350F. Scoop into balls with two inch cookie scoop. Place on parchment lined baking sheets, 3 cookies per sheet. Top each cookie with additional chocolate chunks, marshmallows, and the powdered strawberry. Bake for 14-16 minutes. (14 minutes will give you a much softer and more gooey cookie. It will need more time to cool on the pan and cooling rack. 16 minutes will give you a more chewy in the middle cookie. Both are crispy on the outside edges.)
- Allow cookies to cool 2 minutes (4-5 minutes for the 14 minute cookie) on the pan before removing to a cooling rack to cool for at least 20 minutes. Enjoy!
Notes
- If you would like more strawberry flavor, you can double the amount of the freeze dried strawberry powder.