Smookie is the biggest crowd pleaser. A thick fluffy marshmallow layered between soft and chewy Grahm cracker chocolate chip cookie.
Smookie needs no explaining. It would be wise to just stop writing, step away and let it all sink in.
You’re good? Great. Now, lets talk about this Smookie recipe:
- I used 8″x8″ square pan with the intention of having a very thick marshmallow layer. Plan ahead and decide how you wish to have your smookie.
- For a thinner cookie crust, use 9″x9″ or 9″x13″.
- For a thinner marshmallow filling, use only half the marshmallow amount. The rest you can spread in a pan. Make sure to dust it with a heavy layer of powdered sugar.
- This recipe can be doubled and baked in a half sheet cookie pan.
- When adding the hot syrup to the mixer during the making of the marshmallow, make sure you increase the mixer speed gradually. Initially, the gelatin and water are not thick enough to hold the syrup.
- GREASE THE RUBBER SPATULA BEFORE SPREADING THE MARSHMALLOW. Otherwise, you will have a very sticky mess.
- I love to see the marshmallow between the crakes of the topping. However, you can bake the topping the same size pan as the cookie crust then place it as one piece on top of the marshmallow.
- I highly recommend that you give some time for the marshmallow to set before slicing. (Please note it sets pretty fast)
- Spray your knife with oil spray or run it under a stream of very hot water before slicing. This will prevent the filling to stick to the knife during slicing.
There are two awesome ways to enjoy your smookie.
The “tidy” way – eat it after sliced. Just pick up a slice and enjoy.
The Messy (hence the FUN) way – place in a 500F preheated oven and bake for 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 whole smookie in the pan.)
Few more ideas:
- Feel free to add any color of food coloring to the marshmallow. (add it right after you drizzled the hot syrup in the mix bowl.
- For a marble effect, add few drops of food coloring right after you layered the marshmallow on the cookie and using a tooth pick create the marble effect.
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!
- 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.