S'mores Cookies
User Reviews
4.9
S'mores Cookies
Description
This cookie recipe starts with a dough made from all-purpose flour, graham cracker crumbs, baking soda, salt, and a hint of cinnamon for warmth. The butter and sugars are creamed until fluffy, then combined with eggs and vanilla before folding in chocolate chips. After a brief initial bake, dollops of mini marshmallows and chunks of milk chocolate candy bars are added to each cookie and baked again, so the marshmallows become soft and the chocolate melts within the cookie.
The baked cookies have a tender, slightly chewy texture from the graham cracker crumbs and sugar mixture, complemented by pockets of melted chocolate and toasted marshmallow. These cookies work well as a nostalgic dessert or snack and can be enjoyed fresh or slightly warmed to revive the gooey centers.
Ingredients
- 2 ½ cups all-purpose flour 318 grams
- 1 cup graham cracker crumbs 8 full crackers or 120 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- 2 ticks unsalted butter at cool room temperature, 226 grams
- ¼ cup granulated sugar 50 grams
- 1 cup light brown sugar 200 grams
- 2 egg at cool room temperature, large
- 1 teaspoon vanilla extract
- 1 cup miniature chocolate chips 170 grams
- 1 ½ cups mini marshmallows
- 2-3 milk chocolate candy bars broken into pieces
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
- Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
- Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
- Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- You can halve the recipe to yield about 20 medium-sized cookies by dividing all ingredients in half and following the instructions as written.
User Reviews
Overall Rating
4.9
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