S’mores Cookies
User Reviews
5
S’mores Cookies
Description
The recipe begins by creaming softened unsalted butter with light brown and granulated sugars until light and fluffy. Molasses, eggs, and vanilla are then incorporated to enrich the dough flavor and structure. Dry ingredients include all-purpose flour, graham cracker crumbs, baking powder, baking soda, and kosher salt, which are whisked together and added to form a dough.
Chopped milk chocolate is folded in to provide melty chocolate chunks within each cookie. Dough portions are formed into balls with a deep indent created in the center, where a vegan marshmallow is placed before sealing the dough around it completely. The cookies are arranged on parchment-lined sheets and refrigerated to reduce spreading.
Baked at 350°F for 15 to 18 minutes, the cookies develop golden edges with gooey centers due to the marshmallows melting inside. Cooling for about 10 minutes allows them to set slightly. Using vegan marshmallows helps retain their shape and gooey texture during baking as non-vegan marshmallows tend to melt away entirely.
This cookie offers a nostalgic, handheld treat that melds crunchy edges with soft centers and sweet chocolate-marshmallow flavor combination inspired by traditional campfire s’mores.
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoons molasses
- 1 teaspoon vanilla extract
- 2 egg large
- 2 ¼ cups all-purpose flour
- ⅔ cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup milk chocolate chopped
- 24 vegan marshmallows
Instructions
- Place butter in a bowl and using an electric mixer, beat until light and fluffy.
- Add both sugars and continue to beat together until light and fluffy.
- Scrape down sides of the bowl, add molasses, eggs and vanilla and continue to mix together.
- In another bowl whisk dry ingredients together. Beat and add to the butter mixture.
- Beat together until a dough comes together.
- Fold in chopped chocolate until fully combined.
- Scoop 3 tablespoon sized balls and create a deep indent in the center. Stuff each cookie with a marshmallow and pinch bottom to completely seal. Place Cookies onto a parchment lined baking sheet, about 3 inches apart. **They spread quite a bit and will have to be done in batches. Refrigerate cookies for about 30 minutes.
- Preheat oven to 350˚F.
- Bake cookies for 15 to 18 minutes or until cookies are golden brown, have spread and are gooey in the center from the melted marshmallows.
- Remove from oven and cool, about 10 minutes. Serve.
Notes
- Using vegan marshmallows ensures they remain gooey and present inside the cookies after baking, unlike non-vegan marshmallows which may melt completely.
- Refrigerate shaped cookie dough balls before baking to reduce spreading and help maintain the marshmallow center inside.
- Create a deep indent in each dough ball to fully encase the marshmallow, preventing it from leaking during baking.
- Bake until edges are golden but centers remain soft and gooey, typically 15 to 18 minutes at 350°F.
- Allow cookies to cool on the baking sheet for about 10 minutes to firm up slightly before removing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 192mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 256IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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