S'mores Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
18 cookies
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Calories
332 kcal
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Course
Baked Goods
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Cuisine
American
S'mores Cookies
Description
The recipe starts with creaming softened butter with both brown and granulated sugars, ensuring a creamy base with depth of flavor. Eggs and vanilla are added for moisture and aroma. Dry ingredients including flour, cornstarch, baking soda, and salt provide structure. Inclusions of graham cracker pieces, mini marshmallows, milk, and semisweet chocolate chips are folded into the dough.
Cookies are portioned and baked until almost set, then removed to top with additional marshmallows, graham cracker bits, and chunks of Hershey's chocolate bar. They return briefly to the oven, allowing the topping to melt and slightly toast, adding contrast to the chewy cookie beneath. Optionally, a last moment of broiling can toast marshmallows further for a charred effect.
The cookies store well at room temperature in airtight containers and can be frozen either as baked cookies or as dough balls. Warming individually before eating helps restore the melted marshmallow texture. The marshmallow topping is carefully added late in baking to prevent melting and sticking to the pan, ensuring a visually appealing and texturally distinct top.
Melted marshmallows near edges can be pressed up onto the cookie tops before finishing to prevent excessive burning or sticking. Adjusting bake times slightly when cooking from frozen dough is recommended.
Ingredients
- 1 cup butter softened, salted
- 3/4 cup brown sugar (150g)
- 1/2 cup granulated sugar (100g)
- 2 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour scooped & leveled (353g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken up into small pieces (about 9-10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey's chocolate bar broken into pieces
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy.
- Add eggs and vanilla and beat well until incorporated.
- Add flour, cornstarch, baking soda, and salt, mixing just until combined.
- Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough. If doubling or tripling the recipe, be sure to increase these amounts.
- Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the s'mores cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar.
- Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4-5 days to maintain freshness.
- Freeze baked cookies or dough balls for up to 2 months; thaw dough before baking or bake directly from frozen with a slight increase in bake time.
- Warm cookies for 10-15 seconds in the microwave to soften marshmallows and enhance gooey texture if not eaten fresh from the oven.
- Place marshmallows on top of cookies just before final baking to avoid marshmallows melting into the pan and toasting evenly.
- Use the broiler briefly after baking to achieve toasted marshmallow tops if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 364mg | 15% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 348IU | 7% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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