Recipe for Burnt Honey S’mores Cookies 🔥

This recipe is the 2nd version of my take on a s’mores cookie utilizing burnt honey!

The only big difference between the 1st and 2nd version of this recipe is the added teddy grahams, and slightly gooier texture that still solidifies nicely. This recipe has warmth, nostalgia, and a chewiness that is a great crowd pleaser for the summer season! I think I might turn them into marshmallow fluff sandwiches next! 👀

Anyways, I hope you absolutely love these if you make them, and they leave you with a smile and feeling like you’re channeling Pooh bear. 🍯

Burnt Honey:

Make before making cookies, enough in advance that it has time to slightly cool.

Ingredients:

100g Honey

30g water

1.) Place honey in a small pot and heat on stovetop medium/high heat for 7-10 minutes whisking intermittently but consistently.

2.) When honey starts to froth whisk constantly. Once it begins darkening with a noticeable burnt smell remove from heat and carefully whisk in water, it will sputter so be careful! It should be a very thin consistency, and the color of cola- it needs to be more burnt than you’d typically want for the flavor to come through in a cookie.

3.) Allow to cool completely, if it has thickened to a molasses texture heat again til just warm, if it’s the consistency of maple syrup and only slightly warm but not hot, and the correct weight it’s ready to use. If it’s still too thick and doesn’t weigh enough add 1-2 tsp more water as needed while still warm.

Burnt Honey S’mores Cookies:

Makes roughly 2 dozen

Ingredients:

1 Large whole egg, 1 egg yolk

300g All-purpose flour

1 Stick of butter, melted (113g)

245g Sugar, toasted*

95g Burnt honey*

1 tsp Baking soda

2 tsp Cornstarch

Pinch of salt (1/8th tsp roughly)

1/8th tsp cinnamon

1/2 tsp Instant espresso powder*

1 tsp Vanilla extract

1 tsp Almond extract

Additions:

Roughly half a bag of marshmallows, a few extras for the tops of cookies.

Cut them into small pieces, I use dandies because they melt so well! Add more according to personal preference!

Chopped dark chocolate bar (2.8 oz>) or roughly 2/3rds bag of chocolate chips

According to preference, set some set aside for tops of cookies

Between 66%-75% dark is best

Roughly 1 cup (90g) crushed teddy grahams, classic honey flavor- a few extra for on top (you can also use regular graham crackers if you prefer.)

Notes:

toasting the sugar is 100% optional, espresso powder is optional as well, but I personally wouldn’t make these without it. It adds a bitterness that greatly enhances the burnt honey flavor.

95g is the final weight of honey after burning- don’t worry about if it’s between 92g-100g but it shouldn’t be less than that, if it has been reduced too much and it’s thick like molasses re-warm honey and whisk in 1 tsp more water to achieve correct weight/consistency.

1.) Preheat oven to 375f, line a large cookie sheet with parchment paper, set aside, and begin making dough.

2.) Melt butter cut into cubes in a large heat-safe glass bowl, I usually microwave in 13 second increments whisking in between til butter is fully liquified.

3.) Once butter is ready add sugar to bowl, whisk til fully combined- I whisk by hand for this recipe, you can also use a hand mixer on a low setting. Add whole egg, egg yolk, vanilla extract, and almond extract. Whisk till eggs are fully incorporated. Add in honey, continue to whisk til combined, making sure to scrape bottom/sides of bowl to ensure ingredients are evenly mixed.

4.) Add in dry ingredients starting with flour, salt, cornstarch, baking soda, cinnamon, and espresso powder, stir together with spatula til dry ingredients are fully integrated and you have a slightly thick but workable dough.

5.) Toss in marshmallow pieces, chopped chocolate, and teddy grahams! Continue to stir with spatula til your additions are fully dispersed.

6.) Scoop dough into 2 tbsp sized balls, drop no more than 6 dough balls onto a parchment lined cookie sheet, flatten cookie dough out with your hands, press in additional teddy grahms, chocolate, and marshmallow pieces for presentation. 1-3 teddy grahams, 2-4 chocolate pieces, and 2-3 large marshmallow pieces per cookie. If the edges come apart as you press ingredients in just smooth them back together- it doesn’t need to be perfect.

7.) Bake cookies for 7-8 minutes, they will look puffy, oddly shaped, and will have slightly darkened edges when finished. Make sure to take them out when they’re still soft. Immediately after removing from oven firmly tap cookie sheet out on counter 6-7 times to flatten. Place a cup or small bowl over cookies and spin it around a few times to round out cookies. Allow to cool on sheet til solidified enough to move, about 7 minutes. They will flatten the rest of the way as they cool.

8.) Once cookies are solidified use either a handheld torch, or broiler with an oven rack in the top half of the oven to darken the marshmallows on top, and get the campfire look and additional burnt taste. Allow to cool a few minutes and enjoy!

Hope y’all get to reconnect with nature this week/weekend! Walk a trail with your favorite beverage in hand, listen to the birds, jump in some muddy puddles, leave your phone at home, do what you need to in order to feel some inner calm.

ALSO- I can’t believe I almost forgot! HUGE shoutout to my sister for telling me I should try using teddy grahams when I wasn’t sure what to try that wasn’t graham crackers (which I don’t like), an amazing idea, my inner child is so filled with joy.

-Esther 🍊