S'mores Cookies

These cookies taste just like a s'mores! A marshmallow loaded chocolate chip cookie is baked on top of a graham cracker giving the FULL effect of a delicious campfire s'mores. You're gonna love it!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 197kcal

Author Whitney Wright

Equipment

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
11 tablespoons unsalted butter softened to room temperature
1 1/4 cups light brown sugar packed
1/4 cup granulated sugar
2 large eggs at room temperature
2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 3/4 cup mini marshmallows 1 cup of the mallows frozen prior
8.8 oz Hershey's chocolate bar broken into pieces (2 XL bars)
15 graham cracker sheets broken into squares

Instructions

In a medium sized bowl whisk the flour, baking soda, baking powder, salt, cinnamon.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed for 2-3 minutes. Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix until just combined. Stir in the chocolate chips and marshmallows. Cover and chill for 1 hour.
Preheat the oven to 375°F.
Line a baking sheet with parchment paper. Lay the graham cracker squares along the bottom of the pan, keeping them close together (touching).
Scoop 2 tablespoon sized balls of dough. Gently press the dough balls down with your palm so that they look like a disk. Place a dough disk in the middle of each graham cracker square.
Bake for 5 minutes, remove from the oven and press Hershey pieces on top. Bake for an additional 10-12 minutes. They are done when the edges are golden brown. Remove from the oven and cut/separate the cookies from one another. Transfer to a wire rack to cool.

Notes

For the cookie dough, you can use a hand mixer or stand mixer. I LOVE my stand mixer so that’s what I use.

Freeze 1 cup of the mini marshmallows prior to making this recipe. This step is optional, but it will keep the marshmallows more intact as you’re mixing the dough. You can freeze all of the marshmallows if you wish, however, I liked that some of the soft mallows were broken up in the cookie dough.

Can use semi-sweet chocolate chips or bittersweet chocolate.

Chilling the dough for 1 hour helps the dough set and flavor develop. Don’t skip this step.

Every oven is different, the baking times in the recipe are guidelines. Your oven might bake faster or slower so watch the cookies and pull them out when they are baked to your likeness.

Storing

Store the indoor s'mores cookies in an airtight container at room temperature for 3-4 days.

Nutrition