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S’mores Cookies

These warm, gooey s’mores cookies combine the crunch of graham crackers, melt-in-your-mouth chocolate, and soft marshmallows for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing.
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Mix-Ins
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers You can crush graham crackers in a plastic bag with a rolling pin.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, ensuring there are no lumps.
  5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
  6. Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
  7. Scoop out about 1.5 tablespoons of dough and form into balls, placing them about 2 inches apart on a parchment-lined baking sheet.
Baking
  1. Bake in the preheated oven for approximately 8-10 minutes or until the edges are golden. The centers may look slightly underbaked.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.

Notes

For a chewier cookie, take them out when they still look slightly underbaked. Store any leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For freezing, they can last up to 3 months.