S'mores Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
24 Cookies
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Calories
89 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
S'mores Cookies
Description
These cookies are made by creaming room temperature butter with brown and granulated sugars until fluffy, then beating in vanilla, whole egg, and egg yolk. Dry ingredients including flour, baking powder, baking soda, and salt are incorporated, followed by semi-sweet chocolate chips and broken graham crackers for texture and flavor. Dough balls are initially baked for 5 minutes before mini marshmallows are gently pressed on top and baking resumes, allowing marshmallows to soften without melting away entirely.
The combination of chocolate chips and graham crackers gives these cookies a slightly crunchy texture amid a soft, tender base. The marshmallows add gooey creaminess and a toasted effect during the final baking stage. This careful timing of adding marshmallows ensures they retain a molten interior without losing shape.
They are suitable as treats for gatherings or casual snacks, satisfying cravings for the classic campfire s'more in a convenient handheld form. Achieving the right flour measurement by weight helps maintain cookie consistency and texture. Baking sheets lined with parchment paper prevent sticking and ease cookie removal.
Inserting mini marshmallows at the 5-minute bake mark is crucial to prevent excessive melting. Weighing flour improves dough consistency and contributes to cookies puffing less and having the correct texture.
Ingredients
- 2 cups all-purpose flour 240 grams
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons butter at room temperature, unsalted
- 1/2 cup brown sugar light or dark, 100g
- 1/2 cup granulated sugar 100g
- 1/2 teaspoon vanilla extract pure
- 1 egg large
- 1 egg large, yolk
- 4 ounces semi-sweet chocolate chips about 1/2 cup, or wafers
- 1 graham cracker
- 2 ounces marshmallows about 1/2 cup, small
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand-up mixer with the paddle attachment (you could also use an electric hand mixer), beat together the butter, brown sugar and sugar together until light and fluffy, about 2 to 3 minutes. Pour in the vanilla and beat again. Add the egg and egg yolk and beat until just combined. Pour in the flour all at once and mix until cohesive, about 1 minute. Then pour in the chocolate chips and crush the graham cracker with your hands into the dough. Mix one last time.
- Scoop out 6 balls of dough and space them apart onto the baking sheet. Transfer to the oven to bake for 5 minutes. At the 5-minute mark, pull the tray out of the oven and carefully push 3 to 4 mini marshmallows into the tops of the cookies. Place them back in the oven to bake for an additional 6 to 7 minutes, until the marshmallow is lightly golden brown and the cookies have baked. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- Repeat with the remaining cookie dough.
Notes
- Weighing flour is essential to prevent overly puffy cookies and to achieve the perfect texture.
- Inserting mini marshmallows halfway through baking keeps them from melting out and maintains gooey pockets.
- Use parchment-lined baking sheets for easy cookie removal and to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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