Description
Delight in these irresistible S’mores Cookies that capture the classic campfire treat in cookie form. Loaded with crunchy graham crackers, gooey marshmallows, and a mix of milk and semisweet chocolate chips, these cookies are soft, chewy, and perfect for sharing.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-Ins and Toppings
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken into small pieces (about 9-10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey's bars broken into pieces
Instructions
- Preheat Oven: Preheat your oven to 375° F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough Base: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat this mixture for 2 to 3 minutes until it becomes creamy and well blended.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, beating well until everything is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, mixing just until incorporated to avoid overworking the dough.
- Mix in S’mores Ingredients: Fold in 1 1/2 cups of the broken graham cracker pieces, 1 1/2 cups of the mini marshmallows, and both the milk chocolate and semisweet chocolate chips. Stir gently to evenly distribute.
- Portion Cookies: Scoop cookie dough into balls about 2 to 3 tablespoons in size and place them on the prepared baking sheets, leaving sufficient space between each for spreading during baking.
- Initial Bake: Bake the cookies in the preheated oven for 10 minutes until they are almost fully baked.
- Add Toppings: Remove the baking sheets from the oven and immediately press 4 to 5 of the remaining mini marshmallows, a few extra pieces of broken graham crackers, and pieces of Hershey’s chocolate bars on top of each cookie.
- Final Bake: Return the cookies to the oven and bake for an additional 1 to 2 minutes until the marshmallows are softened and the cookies are done. Optionally, switch the oven to broil for a brief moment to toast the marshmallows on top but watch carefully to prevent burning.
- Cool and Store: Allow the cookies to cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 to 5 days.
Notes
- For best texture, do not overmix the dough after adding flour to avoid tough cookies.
- If you prefer extra gooey marshmallows on top, add them right after the initial bake as suggested.
- Use parchment paper or silicone mats for easier cleanup and to prevent sticking.
- Switch oven to broil for a toasted marshmallow effect but watch closely as they can burn quickly.
- These cookies can be frozen before baking; bake directly from frozen adding an extra minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
