Caramilk S’mores Cookie Bake
A decadent twist on classic s'mores, this cookie bake combines gooey caramel-filled Caramilk chocolate, toasted marshmallows, and graham crackers in a rich, chewy cookie base.
Equipment
Ingredients
Cookie Base
butter (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
100 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
200 g
baking soda
3 g
salt
2 g
Mix-ins & Toppings
chocolate chips
150 g
Caramilk chocolate bar (broken into pieces)
100 g
graham crackers (broken into pieces)
100 g
mini marshmallows
100 g
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C and line a 20x20 cm baking dish with parchment paper.
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until fully combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Add mix-ins
Fold in chocolate chips, broken Caramilk pieces, and graham cracker pieces.
Transfer to baking dish
Press the cookie dough evenly into the prepared baking dish.
Bake the cookie base
Bake for 20 minutes until edges are golden and center is slightly set.
Add marshmallows and finish baking
Remove from oven, sprinkle mini marshmallows evenly over the top, and bake for another 5-7 minutes until marshmallows are toasted.
Cool and serve
Allow to cool for 10 minutes before slicing. Serve warm for the ultimate gooey s'mores experience.
Original recipe
Storage
Store in an airtight container. Reheat individual portions to restore gooey texture.
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