why make this recipe
S’mores Cookies bring the classic campfire treat straight to your kitchen. They combine the delightful flavors of chocolate, graham crackers, and toasted marshmallows in a soft and chewy cookie. You get all the fun of making s’mores without the need for a fire pit. These cookies are perfect for gatherings, get-togethers, or just satisfying a sweet craving. Plus, they are easy to make and can be enjoyed by the whole family!
how to make S’mores Cookies
Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips (or chunks)
- 4 graham crackers (broken in half)
- 2 Hershey’s chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, use a hand mixer or stand mixer to beat together the sugar and butter until creamy.
- Add the eggs and vanilla extract, mixing until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Gently fold in the semisweet and bittersweet chocolate chips.
- Chill the dough in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper and evenly space the graham crackers on it.
- On each graham cracker, place two pieces of chocolate and one marshmallow on top.
- Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough down to form a cookie shape. You should make 8 large cookies.
- Bake the cookies in the preheated oven for 12 to 15 minutes, or until they turn golden brown.
how to serve S’mores Cookies
Once your S’mores Cookies are out of the oven, let them cool on the baking sheet for a few minutes. You can enjoy them warm, where the chocolate and marshmallows are still gooey. They are great on their own or served with a glass of cold milk. Feel free to stack them up on a plate for a beautiful presentation at your next party!
how to store S’mores Cookies
To store your S’mores Cookies, let them cool completely, then place them in an airtight container. You can keep them at room temperature for up to a week. If you want to keep them longer, consider freezing them. Wrap each cookie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. Just thaw them at room temperature when you’re ready to enjoy!
tips to make S’mores Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step; it helps the cookies maintain their shape.
- If you want extra gooey marshmallows, broil them for a few seconds after baking. Watch closely to avoid burning!
- You can substitute with your favorite chocolate or even add nuts for extra texture.
variation
You can customize these cookies in many ways! Try adding peanut butter chips for a nutty flavor or use white chocolate instead of dark for a different taste. Incorporating crushed nuts or adding a sprinkle of sea salt on top before baking can also enhance the flavors.
FAQs
Can I use mini marshmallows instead of large ones?
Yes, mini marshmallows work well! Just be aware that they may melt differently.
Can I make the cookie dough ahead of time?
Absolutely! You can make the cookie dough and refrigerate it for up to 3 days before baking.
What can I do if I don’t have graham crackers?
If you don’t have graham crackers, you can use any cookie or biscuit that is sturdy enough to hold the toppings.
S’mores Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter (room temperature) Make sure your butter is at room temperature for easy mixing.
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips (or chunks)
For Topping
- 4 pieces graham crackers (broken in half)
- 2 bars Hershey’s chocolate (or another chocolate of your choice)
- 8 large marshmallows
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, use a hand mixer or stand mixer to beat together the sugar and butter until creamy.
- Add the eggs and vanilla extract, mixing until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Gently fold in the semisweet and bittersweet chocolate chips.
- Chill the dough in the refrigerator for 30 minutes.
Baking
- Line a baking sheet with parchment paper and evenly space the graham crackers on it.
- On each graham cracker, place two pieces of chocolate and one marshmallow on top.
- Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough down to form a cookie shape. You should make 8 large cookies.
- Bake the cookies in the preheated oven for 12 to 15 minutes, or until they turn golden brown.
