Smores Cookies
Indulge in these delightful S'mores Cookies that combine gooey marshmallows, rich chocolate, and crunchy graham crackers in each chewy bite! Easy to make and perfect for any occasion, these cookies bring the flavors of summer campfires right to your kitchen.
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.