Chocolate Crinkle S'more Cookies Recipe

Cocoa powder: Provides the rich, chocolatey base for the cookies.

Granulated sugar: Adds sweetness and helps create the crinkle texture.

Vegetable oil: Keeps the cookies moist and tender.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: Forms the base of the dough, giving the cookies their structure.

Baking powder: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Powdered sugar: Coats the dough balls, creating the signature crinkle effect.

Marshmallows: Adds a gooey, melty center to each cookie.

Chocolate squares: Melts slightly on top of the marshmallow, adding extra chocolatey goodness.

When rolling the dough into balls, lightly grease your hands with a bit of vegetable oil to prevent sticking. This will make it easier to form uniform 1-inch balls and ensure that the powdered sugar coating adheres evenly.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder has a similar color and texture to cocoa powder and provides a naturally sweet flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative and adds fiber.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative and adds a slight coconut flavor.

• marshmallows - Substitute with vegan marshmallows: Vegan marshmallows are a good alternative for those avoiding gelatin.

• chocolate squares - Substitute with dark chocolate squares: Dark chocolate provides a richer flavor and higher cocoa content.

• Allow the cookies to cool completely on wire racks before storing. This prevents condensation and keeps them from becoming soggy.

• Store the cookies in an airtight container at room temperature. Place a piece of parchment paper between each layer to prevent sticking.

• For longer storage, you can refrigerate the cookies. Place them in an airtight container and store them in the fridge for up to one week.

• To freeze the cookies, first let them cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and store for up to three months.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. You can also warm them in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh their texture.

• If you prefer to freeze the dough instead of baked cookies, roll the dough into balls and coat in powdered sugar. Place on a baking sheet and freeze until solid.

• Transfer the frozen dough balls to a freezer-safe bag or container. Label with the date and store for up to three months.

• When ready to bake, preheat the oven to 350°F (175°C) and bake the frozen dough balls directly from the freezer. You may need to add an extra minute or two to the baking time.

• Always ensure the marshmallows and chocolate squares are fresh and of good quality before using them in the recipe. This ensures the best taste and texture for your cookies.

• Preheat your oven to 300°F (150°C). Place the leftover cookies on a baking sheet lined with parchment paper. Heat for 5-7 minutes until the marshmallows and chocolate are gooey and the cookies are warm throughout. This method helps retain the original texture and flavor.

• Use a microwave for a quick reheat. Place a cookie on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 10-15 seconds. Check if the marshmallow and chocolate have softened. If not, continue heating in 5-second intervals.

• For a toaster oven, preheat to 300°F (150°C). Place the cookies on the toaster oven tray and heat for 3-5 minutes. This method is great for achieving a slightly crispy exterior while keeping the marshmallow and chocolate melty.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer. Heat for 3-4 minutes. This method ensures an even reheating process, giving you a delightful texture.

• For stovetop reheating, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, checking frequently to avoid burning. This method works well if you prefer a slightly toasted flavor.

• If you prefer a steam method, place the cookies in a steamer basket over simmering water. Cover and steam for 1-2 minutes. This method keeps the cookies moist and prevents them from drying out.

• For a more creative approach, wrap each cookie in aluminum foil and place them on a grill over indirect heat. Grill for 2-3 minutes, turning occasionally. This method adds a subtle smoky flavor to the cookies.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the cookies in a vacuum-sealed bag and submerge in the water bath for 10-15 minutes. This method ensures even heating without altering the texture.

• Mixing bowl: Used for combining the cocoa powder, granulated sugar, and vegetable oil, as well as for mixing the flour, baking powder, and salt.

• Electric mixer: Helpful for beating in the eggs one at a time and ensuring a smooth mixture.

• Spatula: Useful for stirring in the vanilla extract and folding the dry ingredients into the cocoa mixture.

• Plastic wrap: Needed to cover the dough and chill it for at least 4 hours.

• Oven: Preheated to 350°F (175°C) for baking the cookies.

• Baking sheets: Lined with parchment paper to place the cookie dough balls on for baking.

• Parchment paper: Used to line the baking sheets to prevent the cookies from sticking.

• Measuring cups: Essential for accurately measuring the cocoa powder, sugar, vegetable oil, and flour.

• Measuring spoons: Necessary for measuring the vanilla extract, baking powder, and salt.

• Cookie scoop: Handy for portioning out the dough into 1-inch balls.

• Wire racks: Used for cooling the cookies completely after baking.

• Powdered sugar: Used to coat the cookie dough balls before baking.

• Cooling rack: Allows the cookies to cool evenly after being transferred from the baking sheets.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time on baking day.

Chill dough quickly: Divide the cookie dough into smaller portions and chill in the freezer for 1 hour instead of the fridge for 4 hours.

Use a cookie scoop: Use a cookie scoop to quickly form uniform dough balls, ensuring even baking.

Pre-cut marshmallows and chocolate: Pre-cut the marshmallows and chocolate squares before baking to streamline the assembly process.

Line baking sheets: Line your baking sheets with parchment paper in advance to save setup time.