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S'mores Cookies Recipe

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4 from 8 reviews

These S'mores Cookies combine the classic campfire treat into a soft, chewy cookie packed with melted chocolate, graham cracker pieces, and gooey mini marshmallows. Crispy on the edges and tender inside, they are perfect for a nostalgic dessert that’s easy to make and sure to please any sweet tooth.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (180g)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp corn starch
  • ¼ tsp salt

Wet Ingredients

  • 10 tbsp unsalted butter (room temperature)
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Add-Ins

  • 3/4 cup semisweet chocolate chips
  • 1 cup mini marshmallows (or marshmallow bits, divided)
  • 1 bar Hershey's Chocolate (1.55 oz)
  • 4 Graham crackers (56g)

Instructions

  1. Prepare the Mix-Ins: Roughly chop the graham crackers and Hershey's chocolate bar. Tear the mini marshmallows in half to prevent them from puffing up excessively during baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and corn starch. Set this mixture aside.
  3. Cream Butter and Sugars: Using a stand or hand mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2 minutes. Add the egg and vanilla extract, continuing to mix until fully combined. Scrape down the sides and mix once more to ensure even incorporation.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
  5. Add Mix-Ins into Dough: Reserve a handful of halved mini marshmallows to top the cookies later. Add the remaining halved marshmallows, semisweet chocolate chips, and chopped graham crackers into the dough. Fold gently or mix briefly on low speed to evenly distribute.
  6. Chill the Dough: Refrigerate the cookie dough for at least 1 hour to firm up, which helps maintain shape while baking.
  7. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Portion out dough into roughly two-tablespoon sized balls and roll them evenly. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake and Top Cookies: Bake the cookies at 350°F for 8 minutes. Remove the pan from the oven and immediately top each cookie with the reserved mini marshmallows and pieces of the Hershey's chocolate bar. Return the cookies to the oven and bake for an additional 2-3 minutes until marshmallows are puffy and slightly toasted.
  9. Cool Completely: Remove the cookies from the oven and allow them to cool completely on the baking sheet. For cookies where marshmallows may have over-expanded, gently reshape using a round cookie cutter or knife if needed.

Notes

  • Halving the mini marshmallows prevents them from puffing too much and overflowing the cookie.
  • Chilling the dough helps maintain cookie shape and results in a better texture.
  • Watch the cookies closely in the final minutes of baking to avoid marshmallow burning.
  • Using a mix of semisweet chocolate chips and Hershey’s bar pieces ensures varying textures and melting patterns.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

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