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S’mores Cookies Recipe

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★★★★★

4.5 from 112 reviews

Delight in these gooey and irresistible S’mores Cookies, featuring a perfect blend of cinnamon graham crackers, semi-sweet and milk chocolate, and mini marshmallows both inside and on top. These cookies capture the nostalgic flavors of classic s’mores with a soft, chewy texture and a melty marshmallow center, ideal for any occasion or cozy treat.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups (320 grams) all-purpose flour
  • 1/2 teaspoon (2.5 grams) salt
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon (2.5 grams) baking powder
  • 1 cup (90 grams) crushed cinnamon graham crackers
  • 1 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1 cup (227 grams) butter, room temperature
  • 3/4 cup (165 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon (5 grams) vanilla extract

Add-ins

  • 2/3 cup (117 grams) semi-sweet chocolate chips
  • 1/2 cup (88 grams) roughly chopped milk chocolate
  • 1 cup (50 grams) mini marshmallows, for dough
  • 2 cups (100 grams) mini marshmallows, for filling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, cinnamon (if using), baking soda, and baking powder. Stir these together and set aside.
  2. Prepare Graham Crackers: Crush the cinnamon graham crackers into small pieces, making sure to avoid turning them entirely into powder. Some fine crumbs are acceptable. Set them aside.
  3. Cream Butter and Sugars: Using a mixer, beat the softened butter with the brown and granulated sugars until the mixture becomes fluffy and light in color.
  4. Incorporate Eggs and Vanilla: Slowly add the whole egg and then the egg yolk one at a time, beating well after each addition. Mix in the vanilla extract thoroughly.
  5. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing.
  6. Fold in Flavorings: Gently fold in the crushed graham crackers, semi-sweet chocolate chips, chopped milk chocolate, and 1 cup of mini marshmallows into the cookie dough until evenly distributed.
  7. Form Cookies with Marshmallow Filling: Take a tablespoon-sized portion of cookie dough and create a small indentation in the center. Stuff tightly with 4–5 mini marshmallows. Cover the marshmallows with another 2 teaspoons of dough and press to seal completely. Repeat this process for the remaining dough and marshmallows. Optionally, top the cookies with additional chocolate chunks and mini marshmallows for decoration.
  8. Chill Dough: Place the prepared cookies on a baking sheet, cover with plastic wrap, and refrigerate for at least one hour, preferably overnight or up to three days to enhance flavor and texture.
  9. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  10. Bake Cookies: Remove plastic wrap and bake the cookies in the preheated oven for 8 to 9 minutes or until the edges turn a light golden brown.
  11. Cool Cookies: Use a spatula to transfer the cookies onto a wire rack. To cool them quickly and evenly, place the rack near a fan if available.
  12. Serve or Store: Enjoy the cookies immediately for the gooey marshmallow experience, or store them in an airtight container and consume within 24 hours for best quality.

Notes

  • Make sure the butter and eggs are at room temperature for a smoother dough consistency.
  • Chilling the dough before baking is crucial to prevent spreading and improve flavor.
  • Do not overbake; the cookies should be slightly soft in the center when removed.
  • For an extra gooey center, add more mini marshmallows in the filling.
  • Cookies can be stored in an airtight container at room temperature but are best eaten within a day.
  • Experiment with adding a pinch of cinnamon for deeper flavor if desired.

Keywords: S'mores cookies, chocolate chip cookies, graham cracker cookies, marshmallow-filled cookies, campfire treats, dessert cookies

Find it online: https://dinewithdylan.com/smores-cookies-recipe/