Description
Delight in these classic S'mores Cookies, combining the nostalgic flavors of graham crackers, chocolate, and mini marshmallows into soft, chewy cookies with a melty marshmallow topping. Perfect for satisfying your campfire cravings without leaving your kitchen!
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (180g)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp corn starch
- ¼ tsp salt
Wet Ingredients
- 10 tbsp unsalted butter (room temperature)
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
Mix-ins
- 3/4 cup semisweet chocolate chips
- 1 cup mini marshmallows (or marshmallow bits, divided)
- 1 bar Hershey's Chocolate (1.55 oz), chopped
- 4 graham crackers (56g), roughly chopped
Instructions
- Prepare Mix-ins: Roughly chop the graham crackers and Hershey's chocolate bar. Tear the mini marshmallows in half to prevent excessive puffing during baking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
- Cream Butter and Sugars: Using a stand or hand mixer, beat the butter with the granulated and brown sugars until creamy, about 2 minutes. Add the egg and vanilla extract, mix until combined. Scrape sides and mix once more to ensure even blending.
- Incorporate Dry into Wet: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined without overmixing.
- Add Mix-ins: Reserve a handful of torn marshmallows for topping. Add the remaining marshmallows, chocolate chips, and chopped graham crackers to the dough. Mix on low until just combined, careful not to overbeat.
- Chill Dough: Refrigerate the cookie dough for at least one hour or more to set.
- Preheat Oven & Shape Cookies: Preheat your oven to 350°F (175°C). Portion dough into roughly two-tablespoon sized balls and place on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake and Add Toppings: Bake the cookies for 8 minutes. Then, top each cookie with the reserved marshmallows and pieces of the Hershey's chocolate bar. Return to the oven for an additional 2-3 minutes until the marshmallows puff up but do not burn. If marshmallows spread too much, gently reshape with a round cutter or knife.
- Cool: Allow the cookies to cool completely on the baking sheet before removing to maintain their shape.
Notes
- Tearing mini marshmallows in half helps prevent them from overflowing excessively during baking.
- Refrigerating the dough helps improve cookie texture and shape retention.
- Watch marshmallows closely during the final baking to avoid burning.
- If the marshmallows overflow, gently push them back to shape with a round cutter or knife while still warm.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
