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Ramekin S'mores Cookies

Updated: Dec 28, 2022

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Don't you love this cold season? I love waking up to a warm and cozy breakfast like these ramekin s'mores cookies. This is super simple and easy to put together. I find that by using chocolate pistoles rather than chips, produces better cookies. Chocolate chips somehow disappear into the cookie. You can also use some coarsely chopped chocolate.



On a side note, do not rest this cookie dough too long on the counter. After the dough is done mixing, it is best to scoop them into ramekins and bake as soon as you can. Do not bake them for more than 15 mins.


With milk?


The exterior should be hard and crispy, while the interior is still soft and fudgy. I prefer mine served with a splash of milk and some charred marshmallows. Everything in 1 scoop. Problem solved right? I don't have to dip cookies into another glass of milk. Anyway, this is like Xmas morning. Speaking of what, Merry Xmas!

 

Ingredients:

(Make 6)

  • Unsalted Butter 55g + More

  • Demerara Sugar, 20g

  • Light Muscovado Sugar, 20g

  • Pure Vanilla Paste, 1 TSP

  • Eggs, 2

  • Wholemeal Flour, 75g

  • Unbleached All Purpose Flour, 75g

  • Sea Salt, 1/2 TSP

  • Baking Soda, 1/2 TSP

  • Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 85g

  • Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 85g

  • Oat Milk Homemade or Any Milk, For Serving (Optional)

  • Mini Marshmallows, 20g + More For Serving

 

Equipment:

  • Ramekins

  • Oven

  • Hand / Stand Mixer

  • Blowtorch

  • Sauce Pot

 

Directions:

  1. Add butter to a pot over medium heat.

  2. Cook until the butter starts to "sing".

  3. Continue cooking until the "singing" subsides and the bubbling stops.

  4. Cook for another 30 secs.

  5. Immediately drain thru' a sieve lined with coffee paper.

  6. Set aside to drip.

  7. Preheat oven to 180 degrees celsius or 350 fahrenheit.

  8. Once the brown butter has stopped dripping, weigh and add in more butter to make it to a total of 110g.

  9. Transfer the butter mixture to a large bowl.

  10. With a hand or stand mixer, whip the butter mixture until light and fluffy to a mayo consistency.

  11. Add in sugar and continue whipping until well combined,

  12. Followed by vanilla and eggs.

  13. In another bowl, add flour, salt and baking soda.

  14. Mix to combine well.

  15. Fold in the flour mixture 1/3 portion at a time until fully incorporated.

  16. Lastly, fold in the chocolate and marshmallows.

  17. Divide the cookie dough as equally as humanly can into ramekins.

  18. I managed to get 6 servings.

  19. Transfer onto a baking tray.

  20. Wack into oven and bake for 13 to 15 mins.

  21. The inside should be still fudgy and gooey.

  22. I like to serve mine with some milk and more marshmallows.

  23. With a blowtorch, lightly charred the marshmallows.

  24. Serve immediately while they are still warm.


Or without milk?


Both tastes super yummilicious...

 

Recipe Video:



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