Description
Deliciously gooey S’mores Cookies combining buttery dough with melted marshmallows, graham crackers, and chocolate chips. Perfectly baked with a toasted marshmallow topping for a campfire-inspired treat you can enjoy anytime.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins and Toppings
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken into small pieces (about 9-10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey's bars broken into pieces
Instructions
- Preheat Oven: Preheat oven to 375° F. Line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat for 2-3 minutes until the mixture is creamy and smooth.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat well until fully incorporated.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt to the bowl. Mix just until combined to avoid overworking the dough.
- Fold in Mix-ins: Stir in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips evenly into the dough.
- Scoop Dough: Using a cookie scoop or spoon, scoop 2-3 tablespoon size balls of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Initial Baking: Bake the cookies for 10 minutes until almost done but not fully browned.
- Add Toppings: Remove the cookies from the oven. Press 4-5 additional mini marshmallows, a few pieces of graham cracker, and broken Hershey’s chocolate pieces on top of each cookie.
- Final Baking: Return the cookies to the oven and bake for an additional 1-2 minutes until cooked through. Optionally, switch the oven to broil to toast the marshmallows carefully, watching closely to prevent burning.
- Cool and Store: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack. Store in an airtight container at room temperature for up to 4-5 days.
Notes
- Ensure butter is fully softened for easier mixing and better texture.
- Using mini marshmallows both in the dough and on top gives a perfect gooey finish.
- Be cautious during broiling as marshmallows can burn quickly; watch them closely.
- For crunchier cookies, slightly reduce the baking time or refrigerate dough before baking.
- Substitute milk and semisweet chocolate chips with dark chocolate chips for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
