Description
Indulge in irresistible Smores Cookies loaded with chocolate, marshmallows, and graham crackers. A must-try for every cookie lover!
Ingredients
- Flour
- Graham cracker crumbs
- Baking soda
- Salt
- Butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chunks
- Mini marshmallows
- Graham crackers for topping
- Cream the butter and sugars until fluffy
- Chill the dough for at least 2 hours
- Press additional marshmallows and chocolate on top before baking
- Do not overbake; cookies will continue to cook on hot sheet
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until well combined. This mixture is the foundation of your S’mores Cookies, with the graham cracker crumbs infusing that distinctive honey-cinnamon flavor throughout the dough. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Cream the Butter and Sugars In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter for about 1 minute on medium speed until smooth and creamy. Add both the granulated and brown sugars, then beat on medium-high speed until fluffy and light in color, about 2-3 minutes. This thorough creaming process incorporates air into the dough, helping create that perfect cookie texture.
- Step 3: Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract until fully incorporated. The mixture should now be very light and fluffy – this is the foundation for perfectly textured S’mores Cookies.
- Step 4: Combine Dry and Wet Ingredients Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Be careful not to overmix at this stage, as it can develop too much gluten and result in tough cookies. The dough will be soft and slightly sticky.
- Step 5: Fold in Mix-ins Gently fold in 1 cup of the chocolate chunks and 1 cup of the mini marshmallows using a rubber spatula. Reserve the remaining chocolate and marshmallows for topping the cookies before baking. The folded ingredients should be evenly distributed throughout the dough.
- Step 6: Chill the Dough Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days. This essential chilling step allows the flavors to meld and prevents excessive spreading during baking. Don’t skip this step – it’s key to achieving the perfect S’mores Cookies texture.
- Step 7: Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Press a few reserved chocolate chunks, marshmallows, and graham cracker pieces onto the tops of the dough balls. Bake for 11-13 minutes until the edges are golden brown but centers still look slightly underdone. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg