S'mores Cookies
Experience the nostalgia of campfire s'mores in a delightful soft and chewy cookie loaded with chocolate, marshmallows, and a graham cracker base.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter (room temperature) for richness and spread control
- 1 cup dark brown sugar for deep caramel notes
- 1/2 cup white sugar for lift
- 2 large eggs (room temperature) to bind the dough
- 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 the S'mores Assembly
- 4 pieces graham crackers (broken in half) these will serve as the base
- 2 chocolate bars Hershey's (or another chocolate of your choice) broken into small pieces
- 8 large marshmallows to keep a gooey center after baking
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Break each graham cracker in half so you have 8 flat pieces and space them evenly on the sheet.
- In a large bowl, beat the room-temperature butter with the dark brown sugar and white sugar until pale and slightly fluffy, about 2-3 minutes.
- Add the eggs one at a time, then the vanilla; mix until smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt. Pour the dry ingredients into the wet and mix just until incorporated.
- Fold in the semisweet and bittersweet chocolate chips.
- Refrigerate the dough for 30 minutes.
- While the dough chills, break the Hershey's bars into small pieces and place two pieces of chocolate on each graham cracker half, topping each with one large marshmallow.
Assembly and Baking
- Scoop or shape enough chilled cookie dough to completely cover each graham-marshmallow mound.
- Press the dough down and around the stack to enclose the marshmallow and chocolate.
- Bake for 12 to 15 minutes, watching for golden-brown edges and a lightly browned top.
- Let the cookies cool on the sheet for 8-10 minutes before transferring to a wire rack.
Notes
Serve warm or at room temperature. These cookies are best when the marshmallow is still stretchy. Store in an airtight container at room temperature for up to 2 days.