Welcome back to our weekly Savvy Saving Sunday cooking series!
This week we’re baking delicious, gooey, giant s’mores cookies! These cookies are inspired by Anna Newton – of theannaedit.com – who sought out to replicate the famous NYC-based Levain Bakery’s 6-ounce cookies. On her blog, Anna made various flavor varieties: milk chocolate & hazelnut, classic chocolate chip and white chocolate & miso. For fun, we decided to adapt her recipe to make a s’mores version that incorporates Hershey’s chocolate, marshmallows & ground graham cracker (optional)!
Let us tell you – these are delicious! Better yet, they are a fun treat for the whole family to make during these home-bound times. Baking can be a wonderful, therapeutic activity to help the whole family slow down, relax, and enjoy rare quality time together.
The best part is? If you were to buy one of these cookies at Levain Bakery – it would run you around $4.00 / cookie. By making them at home, you’ll save $3.38 / cookie as these come out to just $0.62 per serving!
Today’s s’mores cookies come out to 62 cents per cookie with tax!
|225g / 2 sticks unsalted butter||$1.49|
|200g / approximately 1 cup light brown sugar||$0.27|
|100g / approximately 1/2 cup sugar||$0.20|
|2 medium eggs||$0.44|
|360g / almost 3 cups self-raising flour||$0.37|
|1 tsp cornflour||$0.20|
|1 tsp bicarbonate soda||$0.20|
|1/2 cup hersheys chocolate (broken), salted caramel chips, hersheys buttons or other||$1.98|
|15 large marshmallows||$0.75|
|Total Cost w/ Tax (may vary depending on your location)||$6.19|
Now let’s start baking!
Total Time: Around 1 hour
Prep Time: 45
Cook Time: 12 to 14 minutes
Preparation: Preheat your oven to 425℉.
- Mix the butter and sugar until fully combined (we used a hand mixer for this)
- Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy.”
- Add one egg to the mixture and mix until combined. Repeat with second egg.
- Add the flour, cornflour, salt, and baking soda. Mix until just combined with a spoon or on slow speed with your electric mixer.
- Add in your fillings of choice. Today, we used salted caramel buttons (because it’s all we had in the pantry!) but you can use Hershey’s kisses (chopped) or any chocolate you have on hand. Add in roughly 15 large marshmallows – chopped – and graham cracker crumbs if you have them.
- Spoon 10-12 mounds onto a plate and freeze for at least 30 minutes, or overnight. Don’t pat them down!
- Remove and cook on a baking tray for 8 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden.
- Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer. (It’s okay… we can’t ever wait either!)
A FEW NOTES:
- Baking can be very precise so we used a scale for measuring out all of the ingredients in grams. The cups measurements are rounded based on conversions.
- The fillings can be anything you want them to be! Although, we highly recommend keeping the marshmallow in as it makes for the best gooey, sweet filling we’ve tried in a cookie!
- Anna says that if you prefer a crispier cookie, you can turn the oven down to 350℉ and cook for 14 minutes instead of the directions above. However, we have not tried it this way!
- We have substituted cream of tarter for the corn flour and it works just fine!
Bake & Share!
We’d love to see your creations! After you’ve finished, upload your photos to Instagram with the hashtag #savvysavingsundays and we’ll comment & share each one! Follow us on Instagram @DiamondNestEgg to follow along!
Happy baking and enjoy your quality time at home!