4.6 from 141 votes
Soft and Chewy Smores Cookies
Soft and Chewy Smores Cookies combine the flavors of graham crackers, semi-sweet chocolate chips, and marshmallows in a tender cookie. The dough is creamed until light and airy, then mixed gently with dry ingredients and s'mores components. Chilling the dough before baking maintains thick, chewy cookies with melty centers and toasted bits of marshmallow and chocolate throughout.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
26
Calories:
215 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 26 Serving
Amount Per Serving
Calories 215
% 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.