S'more Cookie Recipe
When the s'mores craving hits and there isn't a campfire close by, whip up a quick batch of this easy S'mores Cookie recipe. Chewy and gooey in the best way, this sweet treat blends s'mores with cookies in the best way.
Servings 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ teaspoon kosher salt
- 1 cup unsalted butter equivalent to 2 sticks
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 9 whole graham crackers equivalent to one sealed pack (⅓ of a box)
- 1¼ cups milk chocolate chips
- 24 marshmallows traditional size
- 2 Hershey Bars or your favorite milk chocolate candy bar
Instructions
- Preheat the oven to 350°.
- Cover two cookie sheets with parchment paper. Alternatively, spray lightly with baking spray.
For the cookie batter
- Pulse the graham crackers in a food processor using no more than 10 quick pulses. Alternatively, place the crackers in gallon-sized storage bag. Seal the bag and break up the crackers using either your hands, a rolling pin or the bottom of a skillet. Set aside.
- Mix the flour, baking soda, baking powder and salt in a medium bowl. Set aside.
- Using either a stand or hand mixer in a large mixing bowl, cream the butter and both sugars for 2 minutes until light and fluffy.
- Add each egg one at a time, mixing well after each addition.
- Mix in the dry ingredients until completely mixed about 30 seconds. Don't overmix.
- Add the graham crackers to the cookie dough mixing on low for about five seconds or stirring lightly with a wooden spoon until mixed throughout. Be careful! You don't want to mash or break up the graham crackers too much.
- Add in the chocolate chips, beating on low until mixed in (or stir with a wooden spoon until mixed).
- Refrigerate the dough for about 15 minutes.
- Using a medium sized cookie scoop, scoop up a large amount of dough (about ¼- ⅓ of a cup). Using your hands, flatten the dough in the center to make a divot to hold the marshmallow. Bring up a little dough around the sides of the marshmallow so it's like a little saucer.
- Repeat until you have made 6 cookies. There'll be approximately 6 cookies per sheet.
- Bake in a 350° preheated oven for 8½-9 minutes until the marshmallow is golden on top and the cookie is golden on the edges.
- After cooling for about a minute or so, nestle a rectangle of chocolate in the top of each cookie. Let cool for about five minutes before removing to a rack to completely cool.
- Eat fireside, couch-side, water-side or side-by-side your favorite s'more lover.
Notes
Ingredients
- Marshmallows. You can use larger marshmallows and cut them in half. I don't recommend smaller ones (like the bits). The minis are fine if you cluster a bunch together in the "divot".
- Chocolate. You can use a large chocolate bar to chunk up your own chocolate instead of chips if you prefer. Dark chocolate is too rich, IMHO,and doesn't have that authentic s'mores chocolate flavor.
- Graham crackers. If all you have are cinnamon graham crackers, go for it.
- Make ahead. You can make the dough ahead up to the point of adding the graham crackers. Refrigerate or freeze until you're ready to use and bring to room temp before mixing in the graham crackers. (p.s. this isn't my first choice because it doesn't save you that much time).
- Storage. Store in a single layer in a ziploc bag for up to 3 days.