S’mores Cookies are a delightful twist on the classic campfire treat. Imagine biting into a soft, chewy cookie that combines the flavors of chocolate, crushed graham crackers, and sweet marshmallows. This recipe is perfect for anyone who loves S’mores and wants to enjoy them in cookie form.
Ingredients
To make S’mores Cookies, you will need the following 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
- 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)
How to Make S’mores Cookies
- Preheat the oven: Set your oven to 375°F. Line two baking sheets with parchment paper to make cleanup easier.
- Mix the wet ingredients: In a large mixing bowl, blend the softened butter, brown sugar, and granulated sugar. Beat this mixture for 2-3 minutes until it becomes creamy.
- Add eggs and vanilla: Crack in two large eggs and add the vanilla extract. Mix well until everything is combined.
- Combine the dry ingredients: In another bowl, mix together the flour, cornstarch, baking soda, and salt. Slowly add this to the wet ingredients, mixing just until combined.
- Add the goodies: Gently stir in 1 1/2 cups of the crushed graham crackers, 1 1/2 cups of the mini marshmallows, milk chocolate chips, and semisweet chocolate chips. Make sure everything is evenly distributed.
- Shape the cookies: Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheets. Leave space between each cookie, as they will spread while baking.
- Bake: Place the cookie sheets in the oven and bake for about 10 minutes, or until the cookies are almost done.
- Add extra toppings: Remove the cookies from the oven. Press 4-5 more mini marshmallows on top of each cookie. Also, add a few extra pieces of graham cracker and some Hershey bar pieces on top.
- Final baking: Return the cookies to the oven and bake for another 1-2 minutes until they are finished. If you want a toasted look, switch the oven to broil for a minute. Keep a close eye on them to prevent burning.
- Cool and store: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire cooling rack. Store any leftover cookies in an airtight container on the counter for 4-5 days.
How to Serve S’mores Cookies
S’mores Cookies are best served warm. You can enjoy them as is, or pair them with a glass of cold milk. If you want to impress your friends, serve them on a nice plate with some extra graham crackers and chocolate on the side.
How to Store S’mores Cookies
To keep your S’mores Cookies fresh, place them in an airtight container. They can stay good for about 4-5 days at room temperature. If you need to store them longer, consider freezing them. Just make sure to wrap them well.
Tips to Make S’mores Cookies
- Butter at room temperature: Make sure your butter is soft. This helps create a creamier texture.
- Don’t overmix: After adding the flour, mix just until combined. Overmixing can make the cookies tough.
- Broil carefully: If you decide to use the broil function to toast the marshmallows, watch closely. They can go from perfectly golden to burnt in seconds.
Variations
If you want to try something different with your S’mores Cookies, consider these variations:
- Nutty twist: Add chopped nuts, like walnuts or pecans, to the dough for added crunch.
- Different chocolate: Use white chocolate chips or dark chocolate for a different flavor profile.
FAQs
1. Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular-sized marshmallows. Just be aware that they might need more time to melt and may require cutting them into smaller pieces.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 2 days. Just make sure to let it sit at room temperature for a few minutes before baking.
3. How can I make my cookies chewy instead of crispy?
To achieve a chewy texture, be careful not to overbake the cookies. Take them out of the oven when they are slightly underbaked, as they will continue to firm up after cooling.
S’mores Cookies are a fun and easy way to enjoy a beloved treat in a new form. Perfect for sharing or indulging, these cookies are sure to satisfy your sweet tooth. So gather your ingredients and get baking! Enjoy the delightful taste of s’mores in every bite.
S’mores Cookies
Ingredients
Wet Ingredients
- 1 cup salted butter (softened) Make sure butter is at room temperature for a creamier texture.
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
Additions
- 2 cups mini marshmallows (divided) 1 1/2 cups for the dough, 4-5 for topping
- 2 cups graham crackers (broken into small pieces, about 9-10 crackers, divided) 1 1/2 cups for the dough, some for topping
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 bars Hershey’s bars (broken into pieces) For topping
Instructions
Preparation
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, blend the softened butter, brown sugar, and granulated sugar for 2-3 minutes until creamy.
- Crack in two large eggs and add the vanilla extract, mixing well until combined.
- In another bowl, combine the flour, cornstarch, baking soda, and salt. Slowly add this to the wet ingredients, mixing just until combined.
- Gently stir in 1 1/2 cups of the crushed graham crackers, 1 1/2 cups of the mini marshmallows, milk chocolate chips, and semisweet chocolate chips.
Baking
- Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheets, leaving space for spreading.
- Bake in the preheated oven for about 10 minutes, until the cookies are almost done.
- Press 4-5 more mini marshmallows on top of each cookie, and add extra graham cracker pieces and Hershey bar pieces on top.
- Return the cookies to the oven and bake for an additional 1-2 minutes, or until finished. Broil for a few seconds for a toasted look, watching closely to prevent burning.
Cooling
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
- Store any leftover cookies in an airtight container at room temperature for 4-5 days.
