Description
Deliciously chewy S’mores Cookies loaded with mini marshmallows, graham crackers, milk and semisweet chocolate chips, and topped with melted marshmallows and Hershey bar pieces for that classic s’mores flavor in cookie form.
Ingredients
Units
Scale
Dough Ingredients
- 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
- 1 1/2 cups graham crackers broken into small pieces
- 1 1/2 cups mini marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Topping Ingredients
- 1/2 cup mini marshmallows (about 4-5 per cookie)
- 1/2 cup graham crackers broken into small pieces
- 2 Hershey's bars broken into pieces
Instructions
- Preheat Oven: Preheat your oven to 375° F and line two baking sheets with parchment paper to prevent sticking.
- Make Cookie Dough: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture is creamy and smooth.
- Add Wet Ingredients: Add the eggs and vanilla extract to the butter and sugar mixture then beat well until fully incorporated and the mixture is well blended.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients and mix just until combined; don’t overmix.
- Add Mix-ins: Fold in 1 1/2 cups of broken graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips, gently stirring to evenly disperse them throughout the dough.
- Shape Cookies: Scoop 2 to 3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes until they are almost done but not fully browned.
- Add Toppings: Remove the baking sheets, press 4 to 5 mini marshmallows on top of each cookie, along with a few extra pieces of broken graham cracker and Hershey bar pieces.
- Finish Baking: Return the cookies to the oven and bake for an additional 1 to 2 minutes until fully cooked. Optionally, switch the oven to broil for a very short time to toast the marshmallows on top but watch closely to avoid burning.
- Cool and Store: Let the cookies cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 4 to 5 days.
Notes
- Be careful when broiling marshmallows as they can burn very quickly; watch constantly.
- You can substitute dark chocolate chips for a richer flavor.
- If you prefer softer cookies, reduce baking time slightly.
- This recipe can be doubled easily for larger batches.
- Use parchment paper or silicone mats to prevent sticking and easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
