S'mores Cookies
These S'mores cookies combine the rich flavors of graham crackers, chocolate, and marshmallows into a delightful treat that is perfect for any occasion.
Ingredients
Cookie Base
- 1 cup cold salted butter, sliced in ¼ inch cubes adds richness
- 1 ¼ cup light brown sugar, packed contributes moisture and sweetness
- ½ cup cane sugar adds sweetness and texture
- 2 ¼ cup all purpose flour provides structure
- 1 cup graham cracker crumbs (about 9 large crackers) adds flavor and texture
- 1 teaspoon fine sea salt balances sweetness
- 2 teaspoon cornstarch helps with texture
- 1 teaspoon baking soda provides lift
- 2 large eggs binds ingredients
- 1 tablespoon vanilla extract enhances flavor
- 2 cup milk chocolate chips adds sweetness and richness
Toppings
- 6 large graham crackers adds crunch and flavor
- 12 pieces marshmallows (the size used for campfire s'mores) provides gooeyness
- 1 XL Hershey's chocolate bar (only need 12 pieces) classic chocolate flavor
Instructions
Preparation
- Start by gathering the cold salted butter and cutting it into ¼ inch cubes. Ensuring the butter is cold will help achieve the right texture in the cookies.
- In a large mixing bowl, combine the cold butter cubes with the packed light brown sugar and cane sugar. Use a spatula or whisk to mix them together.
- Add the eggs and vanilla extract to the butter and sugar mixture. Mix until just combined.
- In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, fine sea salt, cornstarch, and baking soda.
- Gradually add the flour mixture to the wet ingredients, stirring gently until the dough forms.
- Fold in the milk chocolate chips until evenly distributed throughout the dough.
Baking
- Prepare your baking sheets by lining them with parchment paper.
- Using a cookie scoop or tablespoons, drop rounded heaping portions of dough onto the prepared baking sheets, leaving adequate space between them.
- Place a piece of chocolate from the Hershey's bar on top of each cookie.
- Top each cookie with a marshmallow, pressing them lightly into the dough.
- Bake in a preheated oven until the edges are golden and the marshmallows are puffed, usually around 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Use cold butter to maintain the right cookie texture. Do not overmix the dough and watch the baking time to prevent over-browning.