Deep Dish S'mores Cookie For Two

This deep dish s’mores cookie is all about layers of flavor. Think of it as a rich, gooey twist on the classic campfire treat, but in cookie form and baked to golden perfection in a ramekin.

The base is a soft chocolate chip-style cookie dough, made with our Amoretti® Graham Cracker Cookie Spread for that unmistakable honeyed graham flavor and our Amoretti® Vanilla Bean Paste to add warmth and depth. Chopped milk chocolate bars and chocolate chips, and marshmallows melt into every bite. It’s all baked together in a 6-oz ramekin until just set on the outside and delightfully gooey in the center.

It's the perfect fix for when you’re craving something sweet after dinner or planning a dessert-for-dinner kind of night (we fully support), this recipe delivers the perfect blend of buttery cookie, melty chocolate, toasted marshmallow, and graham cracker goodness.

Ingredients

• 3 tablespoons of butter, softened
• 3 tablespoon of granulated sugar
• 3 tablespoons light brown sugar
• 1 teaspoon Amoretti® Vanilla Bean Paste
• 1/4 cup Amoretti® Creamy Graham Cracker Cookie Spread
• 1 egg yolk, room temperature
• 1/2 cup all-purpose flour
• 1/4 teaspoon of salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 2 tablespoons semi-sweet chocolate chips
• 1 Hershey's milk chocolate bar, chopped
• 3 marshmallows

Directions

1. In a bowl with a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), add the butter and sugars. Beat until lighter in color and no chunks of butter remain. 
2. Add in the graham cracker cookie spread, vanilla bean paste and egg yolk. Beat until combined.
3. In the same bowl, add the flour, salt, baking soda, and cinnamon. Fold together until no streaks of flour remain. The dough will be on the drier side, this is normal.
   
4. Add in the chocolate chips and chopped chocolate bar. Fold once more until the chocolate is evenly mixed in.
5. WIth a 1.25 ounce cookie scoop (about 2 uneven tablespoons of dough), scoop out one ball of cookie dough and press down into the ramiken, spreading to the edge. Repeat for the second ramiken.
6. Cut a marshmallow in half and set in the center of the ramiken on top of the cookie dough. Place another ball of dough on top and press down, spreading to the edge. Add the other half of the marshmallow on top of the second layer of cookie dough. Then finish with the final layer of dough. You should have 3 total layers of cookie dough in each ramiken.
7. Cut the final marshmallow in half again and place on the tops of each cookie.
8. OPTIONAL: add some more chopped chocolate and crushed graham crackers on top.
9. Set on a baking tray for easy removal, or place directly in the oven for 20-25 minutes or until the edges are a light golden brown. Bake time varies based on oven.
10. Remove and let cool for about 10-15 minutes before eating. This recipe is best served warm
11. Devour.