Hello, Good News! If you are looking for a delicious and easy cookie recipe that will wow your friends and family, you have come to the right place. In this article, we will show you how to make the famous Macklesmore cookie, a decadent treat that combines dark chocolate, marshmallows, graham crackers, and milk chocolate into one heavenly bite.
The Macklesmore cookie is named after the rapper Macklemore, who hails from Seattle, Washington. The cookie was created by Robin Martin, the owner of Hello Robin, a popular cookie shop in Seattle. She shared the recipe with the world in her cookbook, Cookie Love. The Macklesmore cookie has become one of the most popular items on her menu, and for good reason. It is like a s’more on steroids, with a rich and chewy chocolate cookie base, gooey marshmallows, crunchy graham crackers, and melted milk chocolate on top.
What You Need to Make Macklesmore Cookies
To make this amazing cookie recipe, you will need the following ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate (70 percent), cut into chunks, or 3/4 cup of dark chocolate chips
- 1 cup packed mini marshmallows
- 36 square-sized store-bought graham crackers (Honey Maid brand recommended)
- 7 1/2 ounces milk chocolate squares, halved (Theo brand recommended)
You will also need some basic baking tools, such as:
- A medium bowl
- A whisk
- A stand mixer or a hand mixer
- A medium cookie scoop (about 1 1/2 tablespoons)
- Two baking sheets
- Parchment paper
- A spatula
- A cooling rack
How to Make Macklesmore Cookies Step by Step
Step 1: Whisk the Dry Ingredients Together
In a medium bowl, whisk together the flour, cinnamon, salt and baking soda. Set aside.
Step 2: Cream the Butter and Sugars Together
In a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
Step 3: Add the Eggs and Vanilla Extract
Add the eggs, one at a time, mixing on medium speed for 15 seconds after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until smooth.
Step 4: Add the Dry Ingredients and Mix Until Combined
Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms. Do not overmix.
Step 5: Fold in the Dark Chocolate and Marshmallows
Using a spatula or a wooden spoon, fold in the dark chocolate chunks or chips and the mini marshmallows until evenly distributed throughout the dough.
Step 6: Scoop the Dough into Balls and Freeze for at Least One Hour
Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough into balls and place them close together on one of the prepared baking sheets lined with parchment paper. You should have about 36 balls of dough. Freeze for at least one hour or up to overnight.
Step 7: Preheat the Oven to 400 Degrees F and Arrange the Graham Crackers on Another Baking Sheet
About 15 minutes before baking, preheat the oven to 400 degrees F. Line another baking sheet with parchment paper and arrange the graham crackers side by side on it. You may need to break some of them in half to fit them all.
Step 8: Place One Ball of Frozen Cookie Dough on Each Graham Cracker and Bake for 10 to 12 Minutes
Take the frozen cookie dough balls out of the freezer and place one on each graham cracker. Press down slightly to flatten them a bit. Bake for 10 to 12 minutes, or until the cookies are puffed and just turning golden. The graham crackers should be lightly toasted and the marshmallows should be melted and browned.
Step 9: Remove from the Oven and Immediately Press One Piece of Milk Chocolate onto Each Hot Cookie
As soon as you take the cookies out of the oven, press one piece of milk chocolate onto each hot cookie. Be sure to really press the chocolate into the soft cookie so that when it melts, it puddles on the cookie and doesn’t run off. The chocolate will also help the cookie stick to the graham cracker.
Step 10: Let the Cookies Cool on the Baking Sheet for 10 Minutes, then Transfer to a Cooling Rack
Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack using a spatula. Let them cool completely before enjoying or storing.
A Table Breakdown of Macklesmore Cookie Recipe
To help you visualize the ingredients and steps of making Macklesmore cookies, we have created a table breakdown for you. You can use this table as a quick reference or a checklist when you are making these cookies.
||2 3/4 cups
|Unsalted butter, softened
|Packed light brown sugar
|Dark chocolate (70 percent), cut into chunks, or dark chocolate chips
||4 ounces or 3/4 cup
|Packed mini marshmallows
|Square-sized store-bought graham crackers (Honey Maid brand recommended)
||6, 7, 8
|Milk chocolate squares, halved (Theo brand recommended)
||7 1/2 ounces
Frequently Asked Questions About Macklesmore Cookie Recipe
What is the origin of the name Macklesmore?
The name Macklesmore is a tribute to the rapper Macklemore, who is from Seattle, Washington. The cookie was created by Robin Martin, the owner of Hello Robin, a cookie shop in Seattle. She named the cookie after Macklemore because she is a fan of his music and because he represents Seattle’s culture and diversity.
Can I use regular salt instead of kosher salt?
You can use regular salt instead of kosher salt, but you will need to reduce the amount by half. Kosher salt has larger crystals than regular salt, so it is less dense and less salty by volume. If you use regular salt, use only 1/2 teaspoon instead of 1 teaspoon.
Can I use milk chocolate or semi-sweet chocolate instead of dark chocolate?
You can use milk chocolate or semi-sweet chocolate instead of dark chocolate, but the cookies will be sweeter and less rich in flavor. Dark chocolate has a higher percentage of cocoa solids than milk chocolate or semi-sweet chocolate, which gives it a more intense and bitter taste. If you prefer a sweeter cookie, you can use milk chocolate or semi-sweet chocolate, but you may want to reduce the amount of sugar in the recipe.
Can I use mini graham crackers instead of square-sized graham crackers?
Youcan use mini graham crackers instead of square-sized graham crackers, but you will need to adjust the size of the cookie dough balls accordingly. Mini graham crackers are smaller than square-sized graham crackers, so you will need to use a smaller cookie scoop (about 1 tablespoon) to make the cookie dough balls. You will also need to reduce the baking time by a few minutes, as the cookies will bake faster.
Yes, you can make the cookie dough ahead of time and freeze it for later. In fact, this recipe requires you to freeze the cookie dough balls for at least one hour before baking. You can freeze them for up to a month in an airtight container or a freezer bag. When you are ready to bake, just take them out of the freezer and place them on the graham crackers as instructed. You may need to add a few minutes to the baking time if the dough is very frozen.
Yes, you can store the baked cookies for later. They will keep well in an airtight container or a ziplock bag at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months. To reheat them, you can microwave them for 10 to 15 seconds, or bake them in a 350 degrees F oven for 5 to 10 minutes, until the chocolate is melted and the marshmallows are toasted.
One Macklesmore cookie has about 320 calories, according to the nutritional information provided by Cookie Love, the cookbook where the recipe was published. This is based on a serving size of one cookie, which is about 2 1/2 inches in diameter and weighs about 70 grams. The calorie breakdown is as follows: 44 percent fat (16 grams), 51 percent carbs (41 grams), and 5 percent protein (4 grams).
If you want to try some variations of Macklesmore cookies, you can experiment with different types of chocolate, marshmallows, and graham crackers. For example, you can use white chocolate, peanut butter chips, or caramel bits instead of dark chocolate. You can use flavored marshmallows, such as strawberry, vanilla, or coconut, instead of plain ones. You can use cinnamon, chocolate, or honey graham crackers instead of plain ones. You can also add some nuts, dried fruits, or sprinkles to the cookie dough for some extra crunch and color.
If your cookies are spreading too much or not enough, it could be due to several factors. One factor is the temperature of the butter and the oven. If your butter is too soft or melted, your cookies will spread too much and become thin and crispy. If your butter is too cold or hard, your cookies will not spread enough and become thick and dense. You want your butter to be soft but not melted, so that it can cream well with the sugar and create air pockets in the dough. You also want your oven to be preheated properly and calibrated correctly, so that it bakes your cookies evenly and consistently.
Another factor is the amount of flour and baking soda in the recipe. If you use too much flour or too little baking soda, your cookies will not spread enough and become dry and crumbly. If you use too little flour or too much baking soda, your cookies will spread too much and become flat and greasy. You want to measure your flour accurately by spooning it into a measuring cup and leveling it off with a knife, or by using a kitchen scale. You also want to check the expiration date of your baking soda and make sure it is still active.
If you want to make your cookies more chewy or more crispy, you can adjust the baking time and temperature accordingly. For chewier cookies, you can bake them at a lower temperature (375 degrees F) for a longer time (12 to 14 minutes). For crispier cookies, you can bake them at a higher temperature (425 degrees F) for a shorter time (8 to 10 minutes). You can also adjust the amount of sugar in the recipe. For chewier cookies, you can use more brown sugar than granulated sugar, as brown sugar has more moisture and molasses that keep the cookies soft. For crispier cookies, you can use more granulated sugar than brown sugar, as granulated sugar has less moisture and caramelizes more easily, creating a crunchy texture.
Here are some tips and tricks for making the best Macklesmore cookies:
- Use good quality ingredients, especially the chocolate. The chocolate is the star of the show, so you want to use the best chocolate you can find. We recommend using dark chocolate with at least 70 percent cocoa solids, as it has a rich and intense flavor that balances well with the sweetness of the marshmallows and the graham crackers. We also recommend using milk chocolate squares that are thin and flat, as they melt easily and create a smooth and glossy layer on top of the cookies.
- Freeze the cookie dough balls before baking. This is a crucial step that ensures your cookies have a thick and chewy texture, and that the marshmallows do not burn or leak out of the cookies. Freezing the cookie dough balls also makes it easier to handle them and place them on the graham crackers.
- Press the chocolate pieces onto the hot cookies right after baking. This is another important step that ensures your chocolate melts and adheres to the cookies. You want to press the chocolate pieces firmly into the soft cookie dough, so that they sink into it and create a puddle of melted chocolate on top. You also want to do this as soon as you take the cookies out of the oven, while they are still hot and soft.
- Let the cookies cool completely before eating or storing. This is the final step that allows your cookies to set and firm up, and for the flavors to meld together. You want to let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely. This will also prevent the cookies from sticking to each other or to the parchment paper.
We hope you enjoyed this article on how to make the best Macklesmore cookie recipe ever. This recipe is easy, fun, and delicious, and it will surely impress anyone who tries it. If you love chocolate, marshmallows, graham crackers, and s’mores, you will love this cookie. It is like having a mini campfire in your mouth, with every bite bursting with gooey, crunchy, and melty goodness.
If you want to learn more about cookie recipes, baking tips, and other sweet treats, be sure to check out our other articles on this website. We have plenty of resources and guides to help you become a better baker and satisfy your sweet tooth. Thank you for reading, and happy baking!