S'mores Cookies
Warm, soft Chocolate Chip S’mores Cookies are a mashup of two classic desserts. Chewy chocolate chip cookies join forces with the summer vacation flavors of toasted marshmallows and graham crackers in one delicious treat!
Servings: 18 cookies
Ingredients
- 1 cup salted butter softened
- 3/4 cup brown sugar (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour scooped & leveled (353g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken up 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 to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy.1 cup salted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
- Add eggs and vanilla and beat well until incorporated.2 large eggs, 1 teaspoon vanilla extract
- Add flour, cornstarch, baking soda, and salt, mixing just until combined.2 1/2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough. If doubling or tripling the recipe, be sure to increase these amounts.2 cups mini marshmallows, 2 cups graham crackers, 1/2 cup milk chocolate chips, 1/2 cup semisweet chocolate chips
- Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the s'mores cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar.2 Hershey's bars
- Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
Notes
- Storage: Once the cookies have cooled, keep them in an airtight container on the counter for up to 4-5 days.
- Freezing: You can freeze the cookies for up to 2 months. Thaw on the counter for a couple of hours before enjoying. Or you can freeze the cookie dough balls and bake directly from frozen. Just add a couple of extra minutes to your bake time.
- Warm them up: These s'mores cookies are so good if you warm them for 10-15 seconds in the microwave before eating one if they aren't fresh out of the oven.
- Baking with marshmallows: If you see any marshmallows near the edges, stick them onto the tops of the cookies since they have a tendency to melt when they are in direct contact with the pan. You can broil the cookies right at the end for a few seconds if you want the marshmallows to get a toasted look.
Nutrition
Calories: 332kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 364mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 348IU | Calcium: 32mg | Iron: 2mg
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