S’mores Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
10 mins
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Total Time
37 mins
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Servings
16 cookies
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Calories
127 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
S’mores Cookies
Description
The recipe uses refrigerated cookie dough mixed with mini dehydrated marshmallows and crushed graham crackers, blending the flavors and maintaining a tender but structured cookie texture. Forming dough balls and pressing milk chocolate melting wafers inside adds a rich, melty chocolate center. After freezing briefly to hold shape, baking until the edges turn golden yields evenly cooked cookies. Piping marshmallow fluff on top after baking and toasting it with a kitchen torch creates a characteristic toasted marshmallow finish, enhancing the overall s’mores taste experience.
The touch of dehydrated marshmallows inside the dough adds a slight chew and sweetness throughout, while the crushed graham crackers impart mild crunch and a toasty note. Toasting the marshmallow fluff after baking adds visual appeal and a contrasting crispy exterior to the soft topping.
S’mores Cookies are enjoyable warm for gooeyness but can also be eaten after cooling, with reheating recommended to regain softness. They make a festive dessert or snack served alongside milk or coffee.
Crushing graham crackers finely yet keeping small pieces helps texture. Reshaping dough balls after adding chocolate centers ensures consistent size and shape. If a kitchen torch is unavailable, using a low broil in the oven briefly to toast marshmallow fluff is an effective alternative. Freezing before baking prevents spreading, resulting in thicker cookies.
Ingredients
- 1 package Cookie Dough or 1 recipe homemade cookie dough, refrigerated
- ¼ cup marshmallows mini, dehydrated
- 3 graham crackers crushed
- 32 milk chocolate melting wafers
- 1 cup marshmallow creme fluff
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
- Using a medium cookie scoop, create 16 balls of dough and place them on the prepared cookie sheet about 2 inches apart.
- Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer.
- Place the baking sheet into the freezer for 10 minutes.
- Bake for 10-12 minutes or until the edges begin to turn golden.
- Remove from the oven and fill a pastry bag with marshmallow fluff.
- Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
- Let the marshmallow fluff rest for 5 minutes to let the peaks rest.
- Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.
Notes
- Crush graham crackers into small pieces using a rolling pin or food processor; avoid making crumbs.
- Reshape cookie dough balls by hand after pressing in chocolate wafers to maintain shape.
- Instead of a kitchen torch, use the oven's low broil setting and watch closely to toast marshmallow tops.
- Cookies can be served warm for a gooey texture or reheated briefly if eaten cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127 | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 75mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 7IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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