Description
Deliciously gooey S’mores Cookies that capture the classic campfire flavor with a perfect blend of chocolate, marshmallows, and crunchy graham crackers baked into a soft cookie. These treats combine the nostalgic taste of s’mores with the convenience of a cookie, making them a crowd-pleasing dessert for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
Wet Ingredients
- 10 tbsp unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
Mix-ins and Toppings
- 3/4 cup semisweet chocolate chips
- 1 cup mini marshmallows or marshmallow bits, divided
- 1 bar Hershey's Chocolate (1.55oz), chopped
- 4 graham crackers (56g), roughly chopped
Instructions
- Prepare Ingredients: Roughly chop the graham crackers and Hershey’s chocolate bar, and tear the mini marshmallows in half to prevent excessive puffing during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch until well combined, then set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the unsalted butter with granulated and light brown sugars until the mixture is creamy and smooth, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, beating until just combined. Scrape down the bowl to ensure even mixing.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed, being careful not to overmix.
- Add Mix-ins: Reserve a handful of the torn marshmallows for topping, then fold the remaining marshmallows, semisweet chocolate chips, and chopped graham crackers gently into the dough until just combined.
- Chill Dough: Refrigerate the cookie dough for at least one hour to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Portion the chilled dough into roughly two tablespoon-sized balls. Roll each into a ball and place them on the baking sheet, spaced about 2 inches apart.
- First Bake: Bake the cookies at 350°F for 8 minutes.
- Add Toppings and Finish Baking: Remove the baking sheet from the oven and top each cookie with the reserved torn marshmallows and pieces of the Hershey’s chocolate bar. Return the cookies to the oven and bake for an additional 2-3 minutes until the marshmallows puff up and the chocolate melts.
- Cool: Let the cookies cool completely on the baking sheet before removing. If marshmallows have spread too much, gently reshape them with a round cookie cutter or knife.
Notes
- Measure your flour carefully using a scale or the spoon-and-level method to avoid dense cookies from too much flour.
- If marshmallows overflow during baking, use a round cookie cutter, spatula, or knife to gently push them back into shape immediately after baking.
- Using a Hershey’s chocolate bar is key to authentic s’mores flavor, so it’s recommended to get it specifically for this recipe.
- Allow cookies to cool fully on the baking sheet as they will be soft when warm and need time to firm up.
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 12g
- Sodium: 66mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 21mg
