S'mores cookies
A delicious twist on the classic campfire treat! These chewy S’mores Cookies combine graham crackers, melty chocolate, and gooey marshmallows in every bite.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Electric Mixer
- 1 Cookie Scoop
- 1 Parchment Paper
- 1 Cooling Rack
- 1 Measuring Cups and Spoons
Ingredients
- 1 Cup Unsalted butter (softened)
- ¾ Cup Granulated sugar
- ¾ Cup Brown sugar (packed)
- 1 Teaspoon Vanilla extract
- 2 Large Eggs
- 2 ½ Cup All-purpose flour
- 1 Teaspoon Baking soda
- ½ Teaspoon Salt
- 1 Cup Graham cracker crumbs (about 7-8 graham crackers crushed)
- 1 Cup Mini chocolate chips
- 1 Cup Mini Marshmallows
- ½ Cup Coarsely chopped chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Gently fold in the mini chocolate chips, chopped chocolate (if using), and mini marshmallows. Be careful not to overmix to avoid deflating the marshmallows.
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra mini marshmallows and chocolate chips on top for an extra indulgent look.
- Bake for 10-12 minutes, or until the edges are golden and the marshmallows begin to puff up. The centers should still be soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gooey, chocolatey treats!