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S'mores Cookies Recipe

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4.1 from 12 reviews

Delight in the classic campfire treat with a delicious twist in these S'mores Cookies. Combining the crumbly texture of graham cracker crumbs with rich chocolate chips, gooey mini marshmallows, and chunks of milk chocolate candy bars, these cookies offer a perfect balance of sweetness and gooey indulgence. Perfect for parties or an everyday treat, these cookies bring the nostalgic flavors of s'mores right from your oven.

Ingredients

Dry Ingredients

  • 2 ½ cups (318 grams) all-purpose flour
  • 1 cup (8 full crackers or 120 grams) graham cracker crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ⅛ teaspoon cinnamon

Wet Ingredients

  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • ¼ cup (50 grams) granulated sugar
  • 1 cup (200 grams) light brown sugar
  • 2 large eggs, at cool room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup (170 grams) miniature chocolate chips
  • 1 ½ cups mini marshmallows
  • 2-3 milk chocolate candy bars, broken into pieces

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, fine sea salt, and cinnamon until well combined for a balanced base flavor and texture.
  3. Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until the mixture becomes light and fluffy, about 2 to 3 minutes, creating a creamy batter.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract to enhance the flavors.
  5. Incorporate Dry Mixture and Chocolate Chips: Gradually beat in the dry flour mixture until just combined. Gently fold in the miniature chocolate chips using a rubber spatula to evenly distribute them without overmixing.
  6. Scoop Cookie Dough: Use a medium spring-loaded cookie scoop to portion 1 ½ tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 1 ½ inches apart to allow spreading.
  7. Initial Bake: Bake the cookies for 6 to 7 minutes, until they have spread and just beginning to set around the edges but still soft in the centers, then remove from the oven.
  8. Add Marshmallows and Chocolate Pieces: Push 2 to 3 mini marshmallows and pieces of the milk chocolate candy bars into the top of each cookie for that gooey s'mores texture and flavor.
  9. Final Bake: Return the cookies to the oven and bake for an additional 3 to 4 minutes or until golden brown at the edges and the marshmallows are toasted and melted.
  10. Cool and Store: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Notes

  • For best texture, ensure butter and eggs are at cool room temperature before starting.
  • You can substitute mini marshmallows with regular marshmallows cut into smaller pieces if needed.
  • Adjust baking time slightly depending on your oven for perfect chewiness.
  • For a more intense chocolate flavor, use bittersweet or semi-sweet chocolate bars instead of milk chocolate.
  • These cookies can be frozen after baking for up to 1 month; thaw at room temperature before serving.

Find it online: https://recipefeastful.com/smores-cookies-recipe/