Smores Cookies Recipe with Chocolate and Marshmallows Recipe
These Irresistible S’mores Cookies are soft, chewy, and packed with classic campfire flavors. Featuring a delightful combination of gooey mini marshmallows, melty chocolate chips, and crunchy graham cracker pieces, these cookies bring the nostalgic taste of s’mores into every bite. Perfect for dessert lovers looking to satisfy their sweet tooth with a fun and flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix until well combined to form the cookie base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and developing gluten.
- Fold in S’mores Mix-ins: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers so they are evenly distributed throughout the dough without crushing the marshmallows too much.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, roll the dough into balls and place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 9-11 minutes, or until the cookie edges turn golden and the centers appear slightly underbaked; they will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely, ensuring they set perfectly.
Notes
- Use softened butter at room temperature for easier creaming.
- Don’t overmix the dough to keep the cookies tender.
- Mini marshmallows are best for even distribution and melty texture.
- Crushing graham crackers into fine pieces will help them blend well into the dough.
- Allow cookies to cool on the baking sheet briefly to firm up and avoid breaking.
