S'mores Cookies
S'mores Cookies bring the classic campfire treat straight to your kitchen with delightful flavors of chocolate, graham crackers, and toasted marshmallows baked into a soft and chewy cookie.
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.
Notes
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. 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. To store your cookies, let them cool completely, then place them in an airtight container. They can last at room temperature for up to a week or be frozen for up to three months.