S’mores Cookies
S'mores cookies are a delightful twist on the classic campfire treat, combining the flavors of graham crackers, chocolate, and gooey marshmallows into cookie form.
Servings 26 cookies
Calories 190kcal
Ingredients
Cookie Dough
- 10 tbsp unsalted butter room temperature (141 grams)
- 3/4 cup brown sugar 165 grams
- 1/4 cup white sugar 50 grams
- 1 egg
- 1 yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255 grams
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup graham cracker crumbs finely crushed (35 grams)
- 2/3 cup chocolate chips or chopped chocolate (113 grams)
- 1/2 cup roughly chopped graham crackers 34 grams
- 3/4 cup mini marshmallows
- 3 Hersheys bars or 26 pieces of chocolate
To top the cookies
- 1/4 cup finely crushed graham cracker crumbs 35 grams
- 1 cup mini marshmallows
Instructions
Cookie Dough
- Beat the butter with an electric mixer for 30 seconds at medium speed.
- Add the brown sugar and the white sugar, and beat for another 2 minutes until the mixture is fluffy and lightened in color.
- Add the egg to the mixer and beat to combine. Scrape the bowl.
- Add the yolk and mix until incorporated.
- Add the vanilla extract and mix on low.
- Add the flour, baking powder, baking soda, salt, and graham cracker finely crushed crumbs to the bowl. Mix on low to combine, until the dough comes together.
- Add the chopped chocolate, chopped graham crackers, and 3/4 cup of mini marshmallows. You can give the mini marshmallows a rough chop before adding them, sometimes the marshmallows will expand too much and form huge pockets of air in the cookie, which is why chopping them can help.
- Scoop out one heaping tablespoon of dough to shape the cookie balls. You will have about 26 cookies.
- Roll each piece of dough between your hands to form a smooth ball.
- Place cookies on a baking sheet, then top each cookie with one square of milk chocolate. I used Hersheys because it’s what we traditionally use for s’mores.
- Place the tray with the cookies in the fridge for at least 1 hour. Or place in the freezer until frozen solid, about 15 to 30 minutes.
To bake
- Pre-heat the oven to 350F.
- You don’t need to thaw any frozen cookies, you can bake them straight from the fridge or freezer.
- Arrange the cookies on a baking tray, about 3 inches apart. Bake the cookies for 10 minutes. Open the oven and place about 2 to 3 mini marshmallows on top of each cookie. Then bake for another 2 minutes. You can also use the broiler function on your oven for one minute to toast the marshmallows on top. Just keep an eye on them every 20 to 30 seconds while under the broiler, because some ovens can have a really strong broiler, or if the rack is too close, it can burn the cookies.
- The cookies are done baking when they are browned on the edges and slightly golden on top.
- Remove the cookies from the oven and you can sprinkle a bit more graham cracker crumbs on top of the baked cookies as soon as they come out of the oven.
- Let the cookies cool down for at least 10 minutes, then transfer to a wire rack.
Notes
Storage: Store the baked cookies for up to 3 days in an air-tight container at room temperature.
To freeze: If you want to freeze the cookie dough, place the assembled cookies in the freezer for about 30 minutes, until they are frozen solid. Then transfer them to a ziplock bag, and keep in the freezer for up to 2 months. To bake, there’s no need to thaw, bake straight from the freezer.
Graham crackers: If you can't find graham crackers where you live, feel free to use digestive biscuits, or Maria cookies for this recipe.
Pro tip: when you remove the cookies from the oven, use a large cookie cutter to shape the dough into a circle, since it can become misshapen due to the marshmallows melting and spilling over.
Nutrition
Calories: 190kcal