Description
Delight in these gooey, indulgent S’mores Cookies featuring a perfect blend of graham crackers, melted marshmallows, and both milk and semisweet chocolate chips baked to golden perfection.
Ingredients
Units
Scale
Cookie Dough
- 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
Mix-ins and Topping
- 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
Instructions
- Preheat the oven to 375° F (190° C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream the butter and sugars by combining the softened butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat together for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add eggs and vanilla by mixing in the two large eggs and one teaspoon vanilla extract; beat well until the mixture is smooth and fully incorporated.
- Combine dry ingredients by whisking together the all-purpose flour, cornstarch, baking soda, and salt in a separate bowl, then gradually add this into the wet ingredients. Mix just until the dough comes together without overmixing to keep cookies tender.
- Fold in mix-ins by stirring in 1 1/2 cups of graham cracker pieces, 1 1/2 cups mini marshmallows, milk chocolate chips, and semisweet chocolate chips evenly into the dough.
- Shape the cookies by scooping 2-3 tablespoon sized balls of dough onto the prepared baking sheets, spacing them to allow for spreading during baking.
- Bake initially the cookies in the preheated oven for 10 minutes or until they are just set but not fully browned.
- Add toppings by removing the cookies from the oven and carefully pressing 4-5 additional mini marshmallows, a few pieces of graham cracker, and chunks of Hershey’s bar on top of each cookie.
- Finish baking by returning the cookies to the oven for an additional 1-2 minutes until the marshmallows are melted and the cookies are fully baked. Optionally, broil briefly to toast the marshmallow tops but watch carefully to prevent burning.
- Cool and store the cookies on the baking sheet for 2-3 minutes to set, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.
Notes
- Using both milk and semisweet chocolate chips adds a balanced sweetness and depth of flavor.
- Pressing marshmallows and chocolate pieces on top after initial baking ensures gooey, melty toppings without overbaking the entire cookie.
- Broiling marshmallow toppings should be done cautiously as they can burn very quickly.
- Store cookies in an airtight container to maintain freshness and chewiness for several days.
- Using parchment paper prevents sticking and makes cleanup easy.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
