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S’mores Cookies

S’mores Cookies: Indulge in Soft, Chewy Nostalgia

Delight in soft, chewy S’mores Cookies that capture nostalgic campfire flavors with a gooey marshmallow center.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 cup graham cracker crumbs can substitute with crushed digestives
  • 1 teaspoon baking soda ensure freshness
  • ½ teaspoon salt kosher or sea salt preferred
  • 1 cup unsalted butter at room temperature
  • ¾ cup light brown sugar dark brown can be used for richer flavor
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract use pure for better flavor
For the Chocolaty Goodness
  • 1 cup semisweet chocolate chips dark chocolate can be substituted
  • 2 Hershey’s bars chopped Hershey’s milk chocolate can be substituted with caramel-filled chocolate
  • 1 cup additional semisweet chocolate chips
For the Gooey Center
  • 10 pieces marshmallows regular-sized, vegan options available
For the Crunch
  • 2 sheets graham cracker sheets can use crushed cookies if desired

Equipment

  • stand mixer
  • mixing bowls
  • cookie scoop
  • Parchment paper
  • Baking Sheets

Method
 

Step-by-Step Instructions for S’mores Cookies
  1. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of graham cracker crumbs, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.
  2. In a stand mixer, cream together 1 cup of unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar on medium speed until light and fluffy—about 2-3 minutes.
  3. Add 2 large eggs, one at a time, mixing well after each addition. Then, blend in 1 teaspoon of pure vanilla extract until smooth.
  4. Gradually add the reserved dry ingredients into the creamed mixture, mixing on low speed until just combined.
  5. Gently fold in 1 cup of semisweet chocolate chips, 1 cup of chopped Hershey’s milk chocolate bars, and 1 cup of additional graham cracker pieces.
  6. Using a large cookie scoop, portion out the dough onto parchment-lined baking sheets, wrapping dough around a marshmallow, leaving a small top exposed.
  7. Press additional chocolate chips on top of each dough ball, then cover and chill in the refrigerator for 30 minutes.
  8. Preheat your oven to 350°F. Bake the cookies for 13-14 minutes or until edges are set but center remains soft.
  9. Remove cookies from the oven and reshape them gently while warm, then cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 50mgSugar: 10gCalcium: 1mgIron: 3mg

Notes

Chilling the dough is essential for thick cookies and to prevent spreading. Ensure marshmallows are fully enclosed to maintain gooey centers.

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