S'mores Cookies
User Reviews
5
S'mores Cookies
Description
The S'mores Cookies recipe blends softened butter, brown and granulated sugars, egg and yolk, and vanilla to form a rich base. Combined with baking soda, corn starch, salt, all-purpose flour, and graham cracker crumbs, the dough is uniquely textured to bring in the characteristic s'mores crust flavor. Marshmallow bits and chopped chocolate fold in gently to keep soft pockets that melt inside the cookie during baking. After chilling for an hour, the cookies are baked until edges set but centers remain soft, and then topped quickly with chocolate pieces and miniature marshmallows to finish with a gooey, melty surface. This method keeps the cookies neat yet chewy with bursts of marshmallow sweetness.
These cookies serve well as a snack or dessert, evoking the nostalgia of roasted marshmallows without the campfire. They can be stored in an airtight container for up to three days, maintaining their soft texture and sweet balance.
Marshmallow bits are preferred over regular marshmallows to keep the cookies from becoming overly sticky and to retain their shape during baking. Using a food processor to grind graham crackers into crumbs ensures even texture throughout the dough, enhancing the signature flavor.
Ingredients
- 12 tablespoons butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 cup marshmallows bits
- 6 regular sized milk chocolate bar coarsely chopped, divided use, Hershey's brand
- 3/4 cup miniature marshmallows
Instructions
- Place the butter, brown sugar and granulated sugar in the bowl of a mixer. Beat until light and fluffy.
- Add the egg, egg yolk and vanilla to the bowl and beat until well combined.
- Add the baking soda, corn starch, salt, all purpose flour and graham cracker crumbs to the bowl. Stir on low speed until combined.
- Add the marshmallow bits and approximately 2/3 of the Hershey bars to the bowl. Beat for 20 seconds or until just combined.
- Cover the bowl of dough and let it chill for an hour.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll 1 inch balls of dough and place them 2 inches apart on the prepared pan. You will have to work in batches.
- Bake for 8-10 minutes or until edges are set. Remove the cookies from the oven and quickly press a few pieces of chocolate and miniature marshmallows into the tops.
- Repeat with remaining cookie dough. Let cool, then serve, or store in an airtight container for up to 3 days.
Notes
- Use marshmallow bits to prevent marshmallows from melting too much and keep the cookies visually appealing.
- Grind graham crackers in a food processor for evenly sized crumbs to mix uniformly in the dough.
- Store cookies in an airtight container for up to three days to keep them soft and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 175mg | 7% |
| Potassium | 54mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 195IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
