S'mores Cookies
Bring the campfire to the kitchen with these warm, gooey s'mores cookies! Melty marshmallows are surrounded by pools of chocolate and crunchy pockets of graham crackers to make the ultimate summer dessert.
Servings: 14 cookies
Ingredients
- ½ cup butter soft
- ½ cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 1½ cups all purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- 2 graham crackers crushed
- 4 oz milk chocolate chopped
- 6-7 marshmallows halved
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until fully mixed and fluffy. Add in the egg and yolk, beating until combined, then add the vanilla extract.
- In a separate bowl, mix together the flour, baking soda, and salt, then add into the wet mixture and beat until just combined.
- Gently fold in chopped chocolate and crushed graham crackers until evenly dispersed through the cookie dough.
- Use a cookie scoop to evenly form 12-14 balls of dough. Press your thumbs into the center of each ball to form a divot, then add a marshmallow half in the centers. Shape the dough up and around the marshmallows until they're covered by the dough ball. If you want the marshmallows to peek through when baked, leave a small hole at the top of each dough ball so you can see the marshmallows inside.
- Chill in the fridge for at least 1 hour or covered overnight. Dough should be very firm before baking.
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
- Bake cookies for 12-15 minutes, until the edges have become golden and the marshmallows have melted.
- Use a large cup or round cookie cutter to scoot the cookies into even circles, then let them rest at room temperature for at least 5 minutes to finish baking before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Don't skip the chill time. If you bake these cookies at room temperature, the butter will melt too quickly and the cookies will spread too much, which you can avoid by chilling them in the fridge for at least an hour before baking.
- When in doubt, scoot! Cookies rarely end up baking in perfect circles, so if you use a large glass or a round cookie cutter, you can scoot the cookies on the baking sheet when they're still warm in order to make them as even as possible.
- Use a flavored chocolate. Good old Hershey's milk chocolate is my go-to for a classic s'mores flavor, but you can use any type of chocolate you like best!
- Add more mix-ins. S'mores have been getting a lot of fun ingredient twists lately, so make your own take on this fun dessert by adding other chocolate bars, nuts, fruit, caramel, peanut butter – the options are endless!