Introduction:
Satisfy your sweet tooth with these delicious S’mores Cookies, a delightful twist on the classic campfire treat. With gooey marshmallows, rich chocolate, and crunchy graham crackers, these cookies bring all the flavors of a s’more into a convenient, chewy cookie form. Perfect for summer gatherings or cozy nights at home, these cookies are sure to become a favorite!
Inspiration Behind the Recipe:
S’mores have long been a beloved treat enjoyed around campfires, and this cookie version captures all that nostalgia while offering a delightful new way to enjoy this classic combination. The chewy cookie base is enhanced with melted chocolate and soft marshmallows, making each bite an indulgent experience.
Ingredients Breakdown:
- For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
Step-by-Step Recipe:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. - Add Egg and Vanilla:
Mix in the egg and vanilla extract until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Fold in Mix-Ins:
Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed throughout the dough. - Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. - Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center. - Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect S’mores Cookies:
- Use Mini Marshmallows: Mini marshmallows melt more evenly throughout the cookie.
- Don’t Overbake: For soft, chewy cookies, remove them from the oven when they look slightly underbaked.
- Graham Crackers: Crushing the graham crackers adds texture, but you can also break them into larger pieces for a chunkier effect.
Variations and Customizations:
- Chocolate Variations: Use different types of chocolate (dark, white, or even peanut butter chips) for a unique flavor.
- Add Nuts: Chopped nuts, like walnuts or pecans, can add a nice crunch.
- Salted Caramel: Drizzle melted caramel over the cookies before serving for an extra sweet touch.
Health Considerations and Nutritional Value:
- Moderation is Key: While these cookies are delicious, enjoy them in moderation as a treat.
- Allergy Considerations: Be mindful of allergies to ingredients like nuts or gluten.
FAQ:
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze until solid, then transfer to a freezer bag. Bake directly from the freezer, adding a couple of minutes to the baking time.
Can I use regular-sized marshmallows?
Yes, but you may want to cut them in half to ensure they melt evenly throughout the cookies.
How do I store leftovers?
Store cookies in an airtight container at room temperature for up to 1 week.
Smores Cookies
Equipment
- Large bowl
- Baking sheet (preferably lined with parchment paper)
- Stand mixer or hand mixer
Ingredients
- 1 ½ cups all-purpose flour 180g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ cup semisweet chocolate chips
- 10 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup mini marshmallows or marshmallow bits divided
- 1 Hershey’s Chocolate Bar 1.55 oz
- 4 graham crackers 56g
Instructions
Prepare Ingredients:
- Roughly chop the graham crackers and the Hershey’s chocolate bar.
- Tear the mini marshmallows in half (this helps prevent them from puffing up too much and becoming unruly in the cookies).
Mix Dry Ingredients:
- In a bowl, combine the flour, salt, baking powder, baking soda, and cornstarch. Whisk together and set aside.
Cream Butter and Sugars:
- Using a stand mixer or hand mixer, beat the butter and both sugars in a large bowl until creamy, about 2 minutes.
- Add the egg and vanilla extract, mixing until fully combined. Scrape the bowl and mix again briefly.
Add Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
Add Mix-ins:
- Reserve a handful of the torn marshmallows for topping.
- Add the remaining marshmallows, chocolate chips, and chopped graham crackers to the dough. Mix on low until evenly incorporated.
Chill the Dough:
- Refrigerate the dough for at least 1 hour (or more) to help prevent spreading during baking.
Preheat Oven & Prepare Dough:
- Preheat the oven to 350°F (175°C).
- Portion the dough into roughly 2-tablespoon-sized balls. Roll them into balls and place them on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake the Cookies:
- Bake at 350°F for 8 minutes.
- After 8 minutes, top each cookie with the reserved marshmallow halves and pieces of Hershey’s bar. Return to the oven and bake for an additional 2-3 minutes until the marshmallows have softened and the cookies are golden.
Shape Cookies (if needed):
- If some cookies have a marshmallow blowout (overflowing marshmallows), use a round cookie cutter or knife to gently corral them back into shape.
Cool the Cookies:
- Allow the cookies to cool completely on the baking sheet as they will be soft right out of the oven and need time to firm up.
Notes
- Measuring Flour: To avoid using too much flour, it’s best to use a kitchen scale for accurate measurement. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Marshmallow Blowouts: If your marshmallows overflow during baking, a round cookie cutter or a knife can help you shape them back into place as soon as they come out of the oven.
- Hershey’s Chocolate: Using a Hershey’s chocolate bar helps give the cookies that classic s’mores flavor, making it worth adding to your shopping list.
