The Best S'more Cookie Recipe
This is the best s'mores cookie recipe we have ever tried! It combines the perfect ratio of chocolate to melty marshmallow in one delicious cookie.
Servings: 24 cookies
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Ingredients
- ½ cup unsalted Butter softened
- ½ cup granulated white sugar
- ⅓ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup milk chocolate chips chopped up Hershey bar can be used to for that authentic s’mores vibe
- ½ cup mini marshmallows frozen and cut in half
- 4 graham crackers chopped
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl cream together sugar and butter. Add egg and vanilla, mix well.
- Add dry ingredients and combine until a soft dough forms.
- Finally add chocolate chips, the frozen marshmallows (reserve a handful) and graham crackers. Mix well.
- Using a cookie scoop or a spoon, drop 2 tbsp sized balls of dough onto a greased or parchment lined cookie sheet. Top each with a few frozen marshmallow halves.
- Bake for 10-12 minutes or until the edges start to brown.
- If the cookies have a marshmallow, caramel explosion, use a round cookie cutter or butter knife to quickly press them back into a uniform cookie shape.
- Transfer baked cookies to a cooling rack.
Notes
- Freezing the marshmallows helps to prevent them from melting too soon while the cookie bakes in the oven.
- If your cookie has a melted section, simply use a round cookie cutter to bring it back into shape and create bakery-style edges.
- You can make these cookies in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
- Using a food processor is a great way to get even crumbs and avoid big graham cracker pieces.
- Line pans with silicone mats if you’re out of parchment paper.
- Chill dough in the fridge for 20 minutes for thicker cookies.
- Make stuffed cookies. Flatten out the portions of dough, add a bit of marshmallow fluff in the middle, then wrap the dough around the fluff. Your baked cookies will have a deliciously gooey marshmallow center.
- Freeze cookie dough balls for quick future baking. Once solid, they can be transferred to a storage container and kept frozen for up to 3 months.
- Store cookies in an airtight container at room temperature for up to 7 days or freeze for 3 months.
Nutrition
Serving: 24servings | Calories: 144kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 128IU | Calcium: 13mg | Iron: 1mg