Description
Delight in these gooey and crunchy S'mores Cookies that perfectly capture the classic campfire treat in cookie form. With a rich buttery dough loaded with graham crackers, mini marshmallows, and both milk and semisweet chocolate chips, these cookies are topped with extra melty marshmallows, broken graham crackers, and Hershey's chocolate pieces, then baked to golden perfection for a nostalgic and irresistible dessert.
Ingredients
Cookie Dough
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups graham crackers, broken into small pieces
- 1 1/2 cups mini marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Toppings
- 4-5 additional mini marshmallows per cookie
- Remaining 1/2 cup graham crackers, broken into pieces
- 2 Hershey's bars, broken into pieces
Instructions
- Preheat Oven: Preheat your oven to 375° F (190° C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat them together for 2-3 minutes until the mixture becomes light, fluffy, and creamy.
- Egg and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Beat thoroughly until all ingredients are fully incorporated and smooth.
- Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Add-Ins: Gently fold in 1 1/2 cups of the broken graham crackers, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips until evenly distributed within the dough.
- Bake Cookies: Scoop 2 to 3 tablespoon-sized dough balls onto the prepared baking sheets, spacing them apart to allow room for spreading during baking.
- First Bake: Bake the cookies for 10 minutes or until they are nearly done but still soft in the center. Carefully remove the baking sheets from the oven.
- Add Toppings: Press 4-5 extra mini marshmallows, a few pieces of the remaining broken graham crackers, and small pieces of Hershey's chocolate bars on top of each partially baked cookie.
- Second Bake and Toasting: Return the cookies to the oven and bake an additional 1-2 minutes until fully baked and marshmallows on top begin to melt. Optionally, switch the oven to broil for a brief moment to toast the marshmallows for a golden, slightly charred effect—keep a close watch to prevent burning.
- Cool and Store: Let the cookies cool on the baking sheet for 2-3 minutes to firm up before transferring them to a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to 4-5 days.
Notes
- Use room temperature butter for easier creaming and better dough texture.
- Do not overmix the dough after adding flour to maintain tender cookies.
- The short second bake and optional broil step melt and toast the marshmallows perfectly, but watch carefully to avoid burning.
- These cookies store well at room temperature and also freeze well for longer storage.
- Gently pressing toppings after the initial bake helps them adhere without sinking into the cookie base.
- Prep Time: 10 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American