S'mores Cookies
S'mores Cookies are a delightful twist on the classic campfire treat, combining chocolate, crushed graham crackers, and sweet marshmallows into a soft, chewy cookie.
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.
Notes
For a chewy texture, do not overbake. Consider using different types of chocolate or adding nuts.