There’s something undeniably nostalgic about the flavors of s’mores, and these S’mores Cookies perfectly capture that campfire magic in a portable treat. I remember my first encounter with s’mores during a family camping trip in the Rockies. My siblings and I would gather around the campfire, eagerly toasting marshmallows until they were golden and gooey, then sandwiching them between graham crackers with a piece of chocolate. Those evenings were filled with laughter and the sweet, sticky joy of s’mores.
These S’mores Cookies bring back those treasured memories while adding a fun twist. They’re perfect for a summer picnic, a cozy night in, or just because you crave that classic s’more flavor without the campfire. The combination of milk chocolate, semi-sweet chocolate, and marshmallows creates a delightful mix of textures and flavors, with graham crackers adding the perfect crunch.
One variation I enjoy is adding a pinch of cinnamon to the dough for a hint of warmth that complements the chocolate and marshmallow. You could also experiment with dark chocolate chips if you prefer a richer taste or even try adding some chopped nuts for extra crunch. These cookies are versatile and fun to make, so feel free to get creative!
S’mores Cookies
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Ingredients
- 2 large eggs
- 1/2 cup white granulated sugar
- 2 Hershey’s bars (broken into pieces)
- 3/4 cup packed light brown sugar
- 2 cups crushed graham crackers (about 9-10 crackers, divided)
- 1 cup salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 2 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 2 cups mini marshmallows (divided)
- 1/2 cup milk chocolate chips
Directions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, light brown sugar, and white granulated sugar for 2-3 minutes until smooth.
- Add in the eggs and vanilla extract, mixing until everything is well combined.
- Gradually add the all-purpose flour, corn starch, baking soda, and salt, stirring until just blended.
- Gently fold in 1 1/2 cups of the crushed graham crackers, 1 1/2 cups of the mini marshmallows, milk chocolate chips, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape the dough into balls using about 2-3 tablespoons of dough for each, and place them on the prepared baking sheets, spacing them adequately.
- Bake for 10 minutes in the preheated oven.
- Remove the cookies from the oven and quickly press 4-5 mini marshmallows, a few pieces of graham crackers, and some Hershey bar pieces onto each cookie.
- Return to the oven for an additional 1-2 minutes. Optionally, switch to broil to lightly toast the marshmallows, watching carefully to avoid burning.
- Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.
FAQs:
Can I use unsalted butter instead of salted butter for the s’mores cookies?
Yes, you can use unsalted butter. However, you might want to add an extra pinch of salt to balance the flavors, as the recipe initially calls for salted butter.
How can I prevent the marshmallows from melting too much in the cookies?
To prevent the marshmallows from melting excessively, you can chill the cookie dough for about 30 minutes before baking. Additionally, pressing the marshmallows onto the cookies partway through baking helps control the melting.
Is it necessary to use both milk chocolate and semi-sweet chocolate chips?
While not necessary, using both types of chocolate chips provides a balance of sweetness and richness. However, you can use all milk chocolate or all semi-sweet chocolate chips based on your preference.
What should I do if my cookies spread too much while baking?
If your cookies spread too much, you can try chilling the dough before baking or adding a bit more flour to the dough. Also, ensure your butter isn’t too soft or melted when you start mixing.
Can I make the cookie dough ahead of time and bake later?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to let it sit at room temperature for a few minutes if it’s too hard to scoop.
How should I store leftover s’mores cookies to keep them fresh?
Store leftover cookies in an airtight container at room temperature. To maintain freshness, you can place a piece of bread in the container, which helps keep the cookies soft for up to 4-5 days.
S'mores Cookies
Ingredients
- 1 cup softened salted butter
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows split
- 2 cups graham crackers crushed into small pieces, about 9-10 crackers, divided
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 2 Hershey's bars broken into pieces
Instructions
- Preheat your oven to 375°F. Prepare two baking sheets with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and white sugar for 2-3 minutes until it’s creamy.
- Add the eggs and vanilla extract, mixing until well combined.
- Mix in the flour, corn starch, baking soda, and salt just until the ingredients are blended.
- Gently stir in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the mini marshmallows, milk chocolate chips, and semi-sweet chocolate chips until evenly distributed.
- Form dough into balls about 2-3 tablespoons in size and place them on the parchment-lined sheets, leaving enough space for the cookies to expand. Bake for 10 minutes.
- Remove the cookies from the oven and quickly press 4-5 additional marshmallows, a few extra pieces of graham crackers, and pieces of Hershey bar onto each cookie.
- Return to the oven for an additional 1-2 minutes. If you prefer, switch the oven to broil to lightly toast the marshmallows, watching carefully to prevent burning.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4-5 days.
