Soft and Chewy Smores Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
26
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Calories
215 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Smores Cookies
Description
This cookie recipe starts by creaming unsalted butter with light brown and granulated sugars until fluffy, creating an aerated base for the cookies. An egg and vanilla extract add moisture and flavor. Dry ingredients including flour, cornstarch, baking soda, and optional salt are folded in carefully to avoid overmixing. Graham crackers, chocolate chips, and marshmallow bits are then incorporated, delivering classic s'mores elements in cookie form. The dough is portioned into two-tablespoon mounds, slightly flattened, and refrigerated for at least two hours to firm up.
Baking chilled dough prevents excessive spreading, producing cookies with soft centers and edges that hold their shape. The mix-ins create pockets of melted chocolate and gooey marshmallows, accented by crunchy graham crackers. Cookies can be stored at room temperature in an airtight container for up to a week or frozen for longer keeping. Unbaked dough can be refrigerated for up to five days and baked fresh when desired, enabling portion control and convenience.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup graham crackers about 4 full-size cracker sheets, coarsely chopped
- 2 cups chocolate chips 12 ounce bag, semi-sweet
- 1 ¼ cups marshmallows bits
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store baked cookies in an airtight container at room temperature up to one week or freeze for up to three months.
- Unbaked dough keeps airtight in the refrigerator for up to five days to bake fresh portions when desired.
- Chilling dough before baking is essential to prevent cookies from spreading too thin and helps maintain a chewy texture.
- The dough base is adapted from several soft and chewy cookie recipes, ensuring a tender crumb and rich flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 73mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 180IU | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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