Description
S’mores Cookies with gooey marshmallows, decadent chocolate, and sweet graham cracker crumbs. Easy, delicious, and perfect for sharing!
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chunks (high-quality chocolate works best)
- 1 cup (100g) graham crackers, roughly crushed (about 7 full sheets)
- 1½ cups (75g) mini marshmallows
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This thorough creaming incorporates air into your S’mores Cookies dough, creating a better texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.
- Step 2: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Over-mixing can develop too much gluten, resulting in tough cookies rather than the tender texture you want for perfect s’mores cookies.
- Step 3: Add the Mix-ins Gently fold in the chocolate chunks and crushed graham crackers using a spatula or wooden spoon. Then carefully fold in half of the mini marshmallows, saving the rest for topping. The dough will be thick and somewhat sticky – that’s exactly what you want for these cookies!
- Step 4: Chill the Dough Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, preferably 2-3 hours. This crucial step prevents spreading and deepens the flavors of your S’mores Cookies.
- Step 5: Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough using a 2-tablespoon cookie scoop, placing them about 2 inches apart. Press 2-3 of the reserved mini marshmallows into the top of each dough ball, ensuring they’re visible
- .Step 6: Finish with Toasting Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. For the authentic s’mores experience, switch your oven to broil for the final 30 seconds to toast the marshmallow tops to a golden brown. Watch closely to prevent burning! Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg