click the stars to rate!
S'mores Cookies
Yield: 26 cookies
A fun twist on the classic campfire treat, these s’mores cookies are made with a graham cracker cookie dough loaded with semisweet and milk chocolate, crunchy graham pieces, and a gooey marshmallow center. Soft, chewy, and perfectly nostalgic, they deliver all the flavors of s’mores in an easy, bakery-style cookie.
Ingredients
S'mores Cookies
- 3 cups (375 g) all-purpose flour
- ½ cup (45 g) graham cracker crumbs
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- 3 (3) Hershey's milk chocolate bars (roughly chopped)
- 4 (4) graham cracker sheets (roughly chopped)
- 26 (26) marshmallows
Additional Ingredients
- 1 (1) Hershey's milk chocolate bar (roughly chopped)
- ½ cup (90 g) semisweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until light and creamy. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Fold in the semisweet chocolate chips, chopped Hershey's milk chocolate bars, and chopped graham crackers until they are evenly dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet.
- Flatten each cookie dough ball with your hands. Wrap the cookie dough around a marshmallow, leaving a little hole at the top for the marshmallow to peek through. Press the additional semisweet chocolate chips and chopped Hershey's milk chocolate bar into the cookie dough. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheets, spacing them well apart to allow for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the marshmallows have melted.
- During the baking process, the cookies will spread and become misshapen because of the marshmallow centers. Use a small bowl or round cookie cutter to gently swirl around the cookies and shape them into neat circles as soon as they come out of the oven. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely. If desired, use a kitchen torch to carefully toast the marshmallows.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or heat the cookies in the microwave for 8-10 seconds to melt the chocolate and marshmallows.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 5 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Thaw the cookie dough balls until they are unfrozen but cold and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 308kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 174mg | Potassium: 136mg | Fiber: 2g | Sugar: 26g | Vitamin A: 243IU | Calcium: 30mg | Iron: 2mg
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!