S’mores Cookies are the perfect combination of marshmallow, chocolate and cookie dough! These cookies are perfect for the summer and are sure to satisfy any s’mores lovers cravings. The melted marshmallow on top mixed with the graham cracker crumbs and chocolate is absolutely delicious. Mix all of that with the best chocolate chip cookie dough you have ever had, and you have a delicious summer treat that EVERYONE will love. Make these for your next barbecue and everyone will rave about them.
Skip the sticky mess with these s’mores cookies. This recipe is super easy to make, and you probably have all of the ingredients already in your refrigerator and pantry.
What You Will Need
- Unsalted butter, at room temperature. Be sure to use butter that is completely softened, this helps with the overall texture and spread of the cookie. This recipe has salt in it so if you are using salted butter omit the salt from the recipe.
- Eggs
- Vanilla extract. Using real vanilla is always best for flavor but it can be substituted for imitation.
- All-purpose flour
- Granulated sugar and light brown sugar. Both sugars are necessary for their own reasons. Brown sugar brings a delicious depth of flavor from the molasses in it and granulated sugar adds to the cookies texture.
- Chocolate chips. Here you can use whatever kind you prefer, I use semi-sweet, but you can use milk chocolate if you like.
- Graham cracker crumbs. You can find these already made at the store or you can make your own with whole graham crackers. Just toss them in a food processor and pulse until you reach crumb consistency.
- Mini marshmallows are best for this recipe, I find that larger marshmallow make the cookie dough spread too much and cause the cookie to fall apart. If you only have large marshmallows, you can cut them into smaller pieces.
Tips for Making Cookies
Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
Creaming the butter and sugar. This is one of the most important steps to making cookies. Properly creamed butter and sugar should be light in color an become fluffy. This will greatly improve the texture of your cookies.
Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
Baking the cookies. The cookies will continue to cook after the have been removed from the oven. This is called carry over cooking. Pulling the cookies from the oven while the center is slightly under, and the edges have browned lightly will ensure that you end up with perfectly baked cookies every time.
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S’mores Cookies
S'mores cookies are the perfect summer treat. Chocolate chip cookies topped with graham cracker crumbs and a deliciously melty marshmallow center. Bring these to your next barbecue and watch them disappear quickly!
Ingredients
Instructions
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Preheat the oven to 350° F and line two baking sheets with parchment paper.
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In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
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In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt. Add in the chocolate chips and mix well.
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Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated.
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Using a 2 oz. cookie scoop, drop the cookies onto the prepared baking sheet. Placing the cookies about 3" apart. These cookies spread quite a bit so be sure to give them plenty of room.
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Using 4 marshmallows per cookie, gently press the marshmallows down onto the cookies then top with about 1/2 teaspoon of graham crackers crumbs.
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Bake for 13 minutes for perfectly baked cookies. If you want a more done center bake for 1 to 2 minutes longer. 13 minutes is the sweet spot for me!
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Allow the cookies to cool for about 10 minutes on the baking sheet before you dive in. Try not to eat them all before you get a chance to share. Enjoy!
