Last updated on June 20th, 2023.
Smookie is the biggest crowd-pleaser, these addictively delicious bars are made of a thick and fluffy marshmallow layered between soft and chewy Grahm cracker chocolate chip cookies.
The combination of chocolate and marshmallow is so popular for a reason, and it can come in many versions like S’mores Pies, and S’mores Hamentashen. You can even take the extra milk with this S’mores Babka, and Hot Cocoa Brownies.
Smookie needs no explaining, it might look all fancy but truth be told that this is nothing more than a bar, much like these White Chocolate Pecan Blondies, these Matcha Brownies, and these Biscoff Brownies. It would be wise to just stop, take a moment, slowly breathe in and out, and let it all sink in.
You’re good? GREAT!
Here is some more great news: these bars are super easy to make, and even more fun to eat. You see like any good old s’more, there are two ways to enjoy this treat.
The “tidy” way – eat it after slicing. Just pick up a slice and enjoy.
The Messy (hence the FUN) way – place in a 500F preheated oven and bake for 3-5 minutes. I would use a spoon and eat straight out of the pan. (please note that the marshmallow will melt and drizzle out so reheat the smookie in a pan.)
For the cookie:
What ingredients are in this Smoke recipe:
- Bread flour, the bread flour has a high recent age of gluten which absorbs water and provides the cookie a chewy texture. If you do not have bread flour at hand, use regular all-purpose flour.
- Graham crackers crumbs
- Unsalted butter at room temperature
- Baking soda
- Light brown sugar, provides flavor and contributes to the chewy texture of the cookie.
- Granulated sugar
- Egg, at room temperature
- Chocolate chips, the recipe calls for semi-sweet, but you can use milk chocolate chips or any kind you like.
For the Marshmallow:
- Granulated sugar
- Light corn syrup, this syrup provides volume and the elasticity needed for the marshmallow. If you prefer, use honey instead but please know, it will change the flavor.
- Gelatin powder
- Vanilla extract
How to make these Smookie bars?
There are three parts in making these parts: making the cookies, making the marshmallow and assembling.
Since the marshmallow sets daily fast, it is important to plan ahead and start baking the cookies. You can do that same day or even a day or two in advance.
Baking the cookies:
Baking the cookie dough is an easy and simple process as baking chocolate chip cookies but with the exception of scooping the dough.
We start by mixing the butter and sugar together until well combined, then mixing in the egg and vanilla extract. The next step is to incorporate the dry ingredients into the mixture followed by the chocolate chips.
In this recipe, we divide the dough into 2 parts: 2/3 of the dough will be baked in 8″x8″ square pan, and the remaining 1/3 part will be baked in a separate 8″x8″ pan (or a mold).
Once the dough is baked, allow it to cool while you make the marshmallow.
Making the Marshmallow:
To make the marshmallow we will need to use a candy thermometer. Firstly, mix the gelatin with 1/2 the amount of the water in a bowl of a standing mixer and allow the elating to bloom and hydrate. Next, cook the sugar, corn syrup, salt, and remaining water over the stove until the temperature reaches 240C. Pour the sugar syrup over the gelating mixture and beat using the whisk attachment on low gradually increasing to high speed. You will notice that just as in the images below, the mixture will gradually change it color from transparent to white and its texture from liquid and viscous to thick and elastic. The process can take anything from 5-10 minutes depending on the speed of the mixer you are using.
This is the fun part. But before we start, make sure to great the spatula you are using otherwise the marshmallow will stick to the spatula leaving you with a marshmallow mess.
Pour the marshmallow on top of the bigger piece of cookie and allow it to set. Once set, break the second piece of cookie and lay the pieces on top of the marshmallow. And last, remove from the pan, slice, and enjoy!
Storing the Smookie bars:
The bars should be stored at room temperature for up to 5 days.
Here are a few more ideas:
- Feel free to add any color of food coloring to the marshmallow. (add it right after you drizzle the hot syrup in the mixing bowl.
- For a marble effect, add a few drops of food coloring right after you layered the marshmallow on the cookie, and using a toothpick, create the marble effect.
Video by: Marie Sugar Salt Magic
Here are some more S’mores recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Video by : Marie @sugarsaltmagic
- 1 Stick Unsalted butter room temperature ( 113 g / 4 oz)
- 1/2 Cup + 1 TBS Light brown sugar (113 g / 4 oz )
- 1/4 Cup Sugar (56 g / 2 oz)
- 1 Large Egg
- 1/2 tsp Vanilla extract
- 3/4 Cup Graham crackers crumbs
- 1 2/3 Cup Bread Flour ( 200 g / 7 oz)
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Bittersweet chocolate chips (85 g / 3 oz)
- 3 tsp Powdered Gelatins (1 1/2 packs powdered gelatin)
- 1/2 Cup Water
- 3/4 Cup +1 TBS Sugar (170 g / 6 oz)
- 1/2 Cup Light Corn Syrup
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
To Make the Cookie
Preheat oven to 325F and line 8"x8" baking pan with parchment paper.
Cream butter and sugars together until well combined.
Add egg and vanilla.
Sift dry ingredients together (flour, graham crumbs, baking soda and salt) then add to the butter mix. Mix until combined.
Scrap the bottom and sides of the bowl and stir in the chocolate chips.
Divide the dough into 2/3 and 1/3.
Evenly spread 2/3 of the the dough in the prepared pan and bake for 15-17 minutes. Make the Marshmallow while cookie is baking.
To Make the Marshmallow
In a bowl of a standing mixer add 1/4 cup water and sprinkle the gelatin on top.
Place 1/4 water, corn syrup, sugar and salt in a pan and heat over the stove until mix reaches 240F.
With the mixer on low, slowly pour in the hot sugar syrup into the bowl.
Gradually increase mixer speed to high and mix until the marshmallow starts to thickened. Add the vanilla.
Grease a ruber spatula and use it to evenly spread the marshmallow over the baked cookie.
Evenly spread the remaining 1/3 of the dough into 8"x8" size square and bake for 12-14 minutes. (make sure to grease or line parchment paper on top of the pan)
Remove the cookie from the oven and let cool for 10 minutes.
When the cookie is cool break it into large pieces and places the pieces on the marshmallow. (marshmallow might be mostly set)
When marshmallow has set and the cookie is cooled, remove from the pan and slice using a large knife.