Experience the campfire goodness of s’mores without the actual campfire! These S’mores Cookies bring together the classic elements of s’mores: graham crackers, marshmallows, and Hershey’s chocolate, all baked into a delicious cookie. Enjoy the melted, gooey center and the toasted marshmallows on top.
Ingredients:
- 5 sheets of graham crackers, broken into small pieces (about 4-5 sheets)
- 2 Hershey’s bars, broken into pieces
- 1 ½ cups mini marshmallows
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Instructions:
- Prep Toppings: Reserve a few tablespoons of graham crackers, Hershey’s bars, and mini marshmallows for garnishing.
- Prepare the Baking Sheet: Line it with parchment paper.
- Dry Ingredients: In a medium bowl, combine flour, cornstarch, baking soda, and salt. Whisk them together and set aside.
- Wet Ingredients: In a stand mixer bowl (or using a hand mixer) fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed. Continue until the mixture turns light and fluffy, roughly 4 minutes. Occasionally, scrape the sides of the bowl. Introduce the egg, egg yolk, and vanilla. Beat until they’re well incorporated (20-30 seconds).
- Combine Wet & Dry Ingredients: On a low mixer setting, gradually add the flour mix to the wet mixture. Avoid overmixing. Now, manually stir in the graham cracker fragments, chocolate pieces, and mini marshmallows using a spatula or wooden spoon.
- Shape the Cookies: Use a medium cookie scoop (or 2 tablespoons of dough), shape them into balls, and place them on the baking sheet, ensuring 1-2 inches of spacing between each. Once done, cover the sheet with plastic wrap and refrigerate for at least an hour.
- Baking: Preheat the oven to 350° F. After removing the plastic wrap, bake the cookies for 10 minutes. They should be almost set by now. Pull them out, and swiftly press a few reserved marshmallows, chocolate fragments, and graham cracker pieces into each cookie’s top. Return them to the oven for 2 more minutes. To toast the marshmallows, you can switch the oven to broil. However, ensure you’re monitoring them as broiling can quickly burn the cookies.
- Cooling & Serving: Allow the cookies to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool entirely.
- Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.
Tips:
- Cookie Shaping Tip: If cookies spread out too much during baking, reshaping is possible while they’re still warm. Just circle them using a round cookie cutter.
- Freezing: Cookie dough balls can be frozen for up to 3 months. When ready to bake, you can bake them straight from the freezer, adding a couple of minutes to the baking time.
Enjoy the combined joy of s’mores and cookies in every bite!
