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S’mores Cookies Recipe

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These S’mores Cookies combine soft, chewy cookie centers with graham cracker pieces, rich chocolate, and gooey marshmallows. They deliver all the flavors of a classic campfire s’more in an easy homemade cookie.

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup roughly broken graham cracker pieces
  • 1/2 cup chopped milk chocolate or chocolate bar pieces

Instructions

  1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
  2. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and beat until light and creamy.
  3. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
  6. Gently fold in the chocolate chips and most of the graham cracker pieces, reserving some chocolate and graham cracker pieces for topping.
  7. Fold some of the mini marshmallows into the dough, keeping them surrounded by dough when possible to prevent them from melting directly onto the baking sheet. Reserve some marshmallows for topping.
  8. Scoop portions of dough about 2 tablespoons in size onto the prepared baking sheets, leaving approximately 2 inches between each cookie.
  9. Press some of the reserved chocolate and graham cracker pieces into the tops of the cookie dough.
  10. Bake for 9 to 11 minutes, until the edges are lightly golden and the centers still appear slightly soft.
  11. During the final 2 to 3 minutes of baking, carefully press the reserved mini marshmallows into the tops of the cookies and return them to the oven until gooey.
  12. Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

  • Keep marshmallows tucked inside the dough when possible so they do not melt directly onto the baking sheet.
  • For visible gooey marshmallow pockets, add some marshmallows during the final 2 to 3 minutes of baking.
  • If the dough feels unusually soft or the kitchen is warm, refrigerate it for about 30 minutes before baking to reduce spreading.
  • For extra chocolate, press a square of chocolate into the center of each dough ball before baking.
  • For a salty-sweet finish, sprinkle the warm cookies with a small amount of flaky sea salt.
  • Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
  • Freeze baked cookies in a freezer-safe container for up to 2 months, separating layers with parchment paper.
  • Unbaked portions of cookie dough can also be frozen and baked from frozen with a couple of extra minutes added to the baking time.

Nutrition

Find it online: https://thefamilycooking.com/smores-cookies-recipe/