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S'mores Cookies

S'mores Cookies

Gooey marshmallows, chocolate chunks and crunchy graham crackers come together to make the best S'mores Cookies, a classic combination!
Servings: 22 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill the Dough: 2 hours
Total Time: 2 hours 32 minutes

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 6 squares graham crackers, cut into pieces
  • 2/3 cup marshmallows, cut in half (Plus 11 more, cut in half, to top each cookie.)
  • 4.5 ounces milk chocolate, 3 Hershey's Bars (Use 2 bars in the dough and 1 bar for topping the cookies.)

Instructions

  • In the bowl of a stand mixer, cream together the softened butter, white and light brown sugars for about 4 minutes. Add vanilla and one large egg and mix until fluffy.
  • Add the all-purpose flour, baking soda, cornstarch and salt to a medium bowl and mix to combine. Slowly add dry ingredients to wet ingredients and mix until combined.
  • Break graham cracker squares into smaller pieces, cut marshmallows in half, and chop 2 of the chocolate bars into small pieces. Stir these gently into the cookie dough. Cover and refrigerate the dough for at least 2 hours.
  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop dough onto the prepared sheet pan using a 1 1/2 tablespoon scoop. Place cookies 2 inches apart. Bake for 10-12 minutes, until golden.
  • Remove cookies from the oven. Immediately add a piece of chocolate and half of a mini marshmallow to the top of each cookie and let cookies cool for 15 minutes.
    S'mores Cookies
    • Reshape cookies with a butter knife if they have melted edges. Simply push the edges of the cookie back into a round shape and let cool.
  • Transfer cookies to a wire rack to cool completely. Recipe makes 22 medium cookies.

Equipment

  • 1 stand mixer, fitted with paddle attachment
  • 1 medium mixing bowl
  • 2 baking sheets, lined with parchment paper
  • 1 1 1/2 tablespoon scoop, to form cookies
  • 1 wire rack, for cooling

Notes

Storage and Make-Ahead Suggestions
Keep the cookies in an airtight plastic bag or container at room temperature for best results. This will keep S'mores Cookies soft and chewy for up to 5 days.
If you want to make the dough ahead of time, follow steps 1 and 2 of the instructions. Then place the cookie dough in a freezer bag and freezer for up to 3 months.
When ready to bake the cookies, thaw the cookie dough in the refrigerator and then follow steps 3 through 6. Marshmallows do not freeze well, so you will need to add them, along with the chocolate chunks and graham cracker squares, after the dough has been thawed.

Nutrition

Calories: 143kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 88mgPotassium: 39mgFiber: 1gSugar: 14gVitamin A: 139IUCalcium: 11mgIron: 1mg