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–+ servings
S’mores Cookies

Gooey S’mores Cookies You'll Want to Bake Tonight

These Gooey S'mores Cookies combine rich chocolate, crispy graham crackers, and toasted marshmallows for a delicious treat every time.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup salted butter, softened or substitute with unsalted butter plus 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed can substitute with dark brown sugar
  • 1/2 cup granulated sugar can use coconut sugar for a lower glycemic index
  • 2 large eggs no alternatives suggested
  • 1 teaspoon vanilla extract pure is preferred
  • 2 1/2 cups all-purpose flour can substitute with gluten-free blend
  • 2 teaspoons cornstarch may be omitted for a denser cookie
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1 teaspoon salt adjust if using unsalted butter
For the Mix-Ins
  • 2 cups mini marshmallows, divided regular marshmallows can be quartered
  • 2 cups graham crackers, broken into small pieces about 9-10 crackers, gluten-free option available
  • 1/2 cup milk chocolate chips can substitute dark chocolate chips
  • 1/2 cup semisweet chocolate chips use more of one type if desired
  • 2 Hershey's bars, broken into pieces feel free to substitute with another chocolate bar

Equipment

  • Mixing Bowl
  • electric mixer
  • baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for S’mores Cookies
  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer for 2-3 minutes.
  3. Add in the eggs and vanilla extract, mixing on low speed until fully incorporated.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients.
  5. Gently fold in 1 ½ cups of graham cracker pieces, 1 ½ cups mini marshmallows, and both types of chocolate chips until evenly distributed.
  6. Scoop out 2-3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 minutes until the edges are lightly golden and centers are just about set.
  8. Press additional marshmallows, graham cracker pieces, and Hershey's bar pieces onto each cookie immediately after removing them from the oven.
  9. Return the cookies to the oven for an additional 1-2 minutes until the marshmallows are toasted.
  10. Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 2mg

Notes

For best results, use softened butter at room temperature and do not overmix the cookie dough.

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