Easy S’mores Cookies!! SO GOOD!!
So easy, quick, and yummy! 🤤 🍪
INGREDIENTS
• 1 cup salted butter softened
• 3/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups mini marshmallows divided
• 2 cups graham crackers broken into small pieces (about 9-10 crackers), divided
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 2 Hershey’s bars broken into pieces
INSTRUCTIONS
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for
2-3 minutes until creamy.
3. Add eggs and vanilla and beat well until incorporated.
4. Add flour, cornstarch, baking soda, and salt, mixing just until combined
5. Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
6. Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey
7. Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
8. Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
I absolutely adore s'mores cookies! There's just something about that classic campfire treat transformed into a chewy, gooey cookie that brings so much joy. After perfecting this recipe (and eating countless batches!), I've gathered a few extra tips and tricks that I think really elevate these from good to absolutely divine. If you're looking to perfect your s'mores cookie game or just want to try some fun twists, keep reading – these insights have made a huge difference for me! First off, let's talk about those glorious marshmallows. The recipe suggests adding them towards the end and then returning to the oven briefly. For that perfect golden, slightly toasted marshmallow top, I've found that a quick blast under the broiler is magic, but you really need to watch it like a hawk. Seriously, turn on the broiler, put the cookies in, and don't walk away! It can go from perfectly golden to burnt in literally 10-15 seconds. If you have a kitchen torch, that's another fantastic way to get that professional-looking toast without risking the whole batch in the oven. Also, storing any leftover cookies (if there are any!) with a piece of parchment paper between layers helps keep the marshmallows from sticking too much. Another tip for keeping these cookies perfectly soft and chewy: don't overbake them! The edges should be set and slightly golden, but the centers might still look a little soft. They’ll continue to set up as they cool on the baking sheet. Pulling them out just a minute or two early can make all the difference between a perfectly soft cookie and a hard one. I've also noticed that using good quality chocolate chips and fresh graham crackers really does make a difference in the overall flavor. Don't skimp on the good stuff if you want that ultimate s'mores experience! Want to get creative? These s'mores cookies are super versatile! I love experimenting with different types of chocolate. Instead of just milk and semi-sweet, try adding some dark chocolate chunks for a richer flavor, or even white chocolate chips for a sweeter, creamier bite. Sometimes I swap out a portion of the graham cracker pieces for crushed pretzels – the salty crunch is an unexpected, delicious addition! For an extra gooey center, you can even press a small piece of a regular-sized marshmallow into the center of the dough ball before baking, in addition to the minis on top. For storage, while an airtight container is key, I always make sure the cookies are completely cool before putting them away. This prevents condensation and keeps them fresh longer. If they do start to get a little firm after a day or two, a quick 10-15 second zap in the microwave can bring back that wonderful gooey texture. There's nothing quite like a warm s'mores cookie with a scoop of vanilla ice cream on the side – trust me, it's a game-changer! Happy baking!
