Description
Delight in these gooey and crunchy S’mores Cookies, combining the classic flavors of marshmallows, graham crackers, and chocolate chips baked into soft, chewy cookies topped with toasted marshmallows and chunks of chocolate and graham crackers for the perfect treat.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins and Toppings
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken 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: Preheat your oven to 375° F and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix butter and sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat them together for 2-3 minutes until the mixture becomes light and creamy.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the creamy butter and sugar mixture, beating well until fully combined.
- Combine dry ingredients: In a separate step, add the all-purpose flour, cornstarch, baking soda, and salt to the wet ingredients. Mix just until everything is combined to avoid overworking the dough.
- Add mix-ins: Stir in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop dough: Using a spoon or cookie scoop, place 2-3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them adequately to allow spreading.
- First bake: Bake the cookies in the oven for 10 minutes until they are almost fully cooked but still soft.
- Add toppings: Remove the baking sheets from the oven and gently press 4-5 extra marshmallows, a few graham cracker pieces, and shards of Hershey’s bars onto the top of each cookie.
- Bake to finish: Return the cookies to the oven and bake for an additional 1-2 minutes until fully done. Optionally, switch the oven to broil for a minute or less to toast the marshmallows on top, watching carefully to avoid burning.
- Cool and store: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4-5 days.
Notes
- Press the extra marshmallows and toppings on quickly to avoid them melting too much before the final bake.
- If using the broil option, watch the marshmallows carefully as they can burn within seconds.
- For softer cookies, avoid overbaking and remove them as soon as the edges start to turn golden.
- Graham crackers can be crushed by hand or pulsed in a food processor for different textures.
- Using a combination of milk and semisweet chocolate chips adds depth to the chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
