S’mores Cookies Recipe
These S’mores Cookies bring together the best parts of a campfire classic in a soft, gooey, and delicious treat. Perfectly toasted marshmallows, melty chocolate chunks, and a hint of graham cracker crunch make these cookies an irresistible dessert that’s quick to make and even quicker to disappear!
Ingredients
- 1 cup of unsalted butter softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup graham cracker crumbs
- 1 ½ cups chocolate chips milk, dark, or white
- 1 cup mini marshmallows
Instructions
- Preheat the Oven: First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Cream the Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and white sugar until fluffy. Next, add the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is well mixed.
- In a separate bowl, mix the flour, baking soda, and salt thoroughly with a whisk. Then gradually incorporate this mixture into the wet ingredients, stirring just until combined.
- Add the S'mores Ingredients: Now, gently fold in the graham cracker crumbs, chocolate chips, and mini marshmallows. Take care not to overmix, as it may impact the texture.
- Shape the Cookies: Use a cookie scoop to place dough balls on the baking sheet, leaving enough space between each. For extra visual appeal, press a few additional marshmallows and chocolate chips on top of each dough ball.
- Bake: Bake for 8-10 minutes, or until the edges are golden but the centers look slightly underbaked. Let the cookies cool on the baking sheet for several minutes, then move them to a wire rack to finish cooling.
Notes
- Marshmallows: Mini marshmallows work best for even distribution. Add extra on top before baking for that perfect toasted look.
- Chocolate: Use semi-sweet or dark chocolate chunks for a richer flavor, but milk chocolate can add extra sweetness if preferred.
- Graham Crackers: Lightly crush them for a blend of fine crumbs and small chunks, adding texture without overpowering the dough.
- Storage: Store in an airtight container for up to 3 days. These cookies are also freezer-friendly if you’d like to enjoy them later!