S'mores Cookies
16 cookies
These S'mores Cookies are chewy, gooey, and filled with toasted marshmallows, crushed Hershey's chocolate squares, and graham crackers.
Equipment
Stand mixer or a hand mixer
Large cookie scoop 3 tbsp size
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows reserve a handful for topping
- 1 cup graham crackers roughly chopped
- 1 cup Hershey chocolate bar roughly chopped
Instructions
- Preheat the oven to 375°F/190°C, and in a bowl combine the dry ingredients and set aside (flour, baking soda, and salt).
- In a bowl of a stand mixer, cream together the buttered and sugar. Add in the eggs and vanilla extract, and beat again until well combined.
- Add in the dry ingredients and mix again until just combined. Do not overmix the dough.
- Add in mini marshmallows, crushed graham crackers, and Hershey's squares. And mix on low speed until just combined.
- Using a large cookie scoop (3 tbsp size), scoop out the cookie dough onto the prepared cookie sheet and place them 2 inches apart.
- Bake the cookies in the preheated oven for about 10 minutes or until the edges of the cookies are slightly golden brown.
- Remove from the oven, top with the reserved marshmallows, chocolate, and crushed graham crackers, and return to the oven for 1-2 more minutes or until the marshmallows are toasted. Allow to cool at a wire rack to the desired temperature before serving.
Notes
- Marshmallows: Make sure that you're using mini marshmallows here, but even these might be too big for the cookies. So I suggest cutting them in half before adding them to the cookie dough. Or use marshmallow bits instead, they're firmed and smaller.
- To Avoid a Marshmallow Blowout: Marshmallows must be all covered with cookie dough, so do not add them on top before baking. If a marshmallow blowout happens, you can always use a spatula or a round cookie cutter, or a glass to get the melted marshmallow to stick to the cookie. Just make sure to do this while the cookies are still warm.
- Storing: These cookies will last about 3-4 days when stored in an airtight container at room temperature. Serve them at room temperature, or warm them up a little bit and serve with a glass of milk.
- Freezing: You can freeze unbaked cookie dough balls to bake later. Flash freeze them on a cookie sheet until they're firm, then transfer them to a Ziploc bag and freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 343kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 267mg | Potassium: 126mg | Fiber: 2g | Sugar: 22g | Vitamin A: 393IU | Calcium: 27mg | Iron: 2mg