Description
Delightful s’mores cookies combining the nostalgic flavors of classic s’mores in cookie form, featuring chocolate and gooey marshmallows.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips (or chunks)
- 4 graham crackers (broken in half)
- 2 Hershey’s chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Instructions
- Begin by using a hand mixer or stand mixer to cream together the unsalted butter, dark brown sugar, and white sugar in a large mixing bowl. Aim for a light and fluffy consistency.
- Add the two eggs, one at a time, along with the teaspoon of vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the 3 cups of all-purpose flour, baking soda, and kosher salt.
- Gradually incorporate the dry mixture into the wet ingredients. Mix until fully combined.
- Gently fold in the semisweet and bittersweet chocolate chips.
- Chill the cookie dough in the refrigerator for 30 minutes, allowing it to set a bit for easier handling.
- On your prepared baking sheet lined with parchment paper, evenly space the halved graham crackers.
- On top of each cracker, place two pieces of chocolate, then add a marshmallow.
- Finally, scoop enough cookie dough to cover the marshmallow and chocolate mound, pressing down gently to form cookies.
- Bake in the preheated oven for 12 to 15 minutes until golden brown.
Notes
Refrigerate the dough for better texture and flavor. Swap out chocolate with different varieties for exciting flavor profiles.