S'mores Cookies
These S’mores Cookies feature crispy edges, a soft middle, pockets of melted chocolate, and crunchy bits of graham cracker, finished with gooey toasted marshmallows—perfect for a campfire vibe from your kitchen.
Ingredients
Main Ingredients
- 1 cup salted butter (softened) Backbone of the cookie for rich flavor.
- 3/4 cup light brown sugar (packed) Provides a warm caramel note.
- 1/2 cup granulated sugar For sweetness.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Adds flavor.
- 2 1/2 cups all-purpose flour Main structure for the cookies.
- 2 teaspoons cornstarch Helps keep the centers soft and chewy.
- 1 teaspoon baking soda Leavening agent.
- 1 teaspoon salt Enhances overall flavor.
- 2 cups mini marshmallows (divided) Used in the dough and as a topping.
- 2 cups graham crackers (broken into small pieces, about 9-10 crackers, divided) For texture and flavor.
- 1/2 cup milk chocolate chips Provides sweetness.
- 1/2 cup semisweet chocolate chips Adds depth to the chocolate flavor.
- 2 pieces Hershey's bars (broken into pieces) Enhances s'mores experience.
Instructions
Preparation
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar for 2–3 minutes until lighter and creamy.
- Beat in the eggs and vanilla extract until fully incorporated.
- Add flour, cornstarch, baking soda, and salt. Mix until no dry flour is visible.
- Fold in 1 1/2 cups of graham cracker pieces and 1 1/2 cups of mini marshmallows, along with all the chocolate chips.
- Scoop 2–3 tablespoon portions of dough onto the prepared baking sheets.
Baking
- Bake for 10 minutes until the edges are set and lightly golden but the centers look underdone.
- Press 4–5 mini marshmallows, extra graham cracker pieces, and chunks of Hershey’s bar onto each cookie.
- Return to the oven for 1–2 minutes until cookies are done and marshmallows are soft.
- Optional: Switch the oven to broil to toast the marshmallows, watching closely.
Cooling
- Let cookies cool on the pan for 2–3 minutes, then transfer to a wire rack.
- Store in an airtight container for 4–5 days.
Notes
For best results, break graham crackers into small pieces and ensure to pull cookies out at the 'almost done' mark. Press toppings in gently, and watch closely when broiling.