Chewy S’Mores Cookies
Chewy. Gooey. Delicious. No campfire necessary!
Looking to create a marshmallow-y, chocolate-y, Graham cracker-y cookie with wonderfully crisp edges? The kind of cookie that captures all of your summer campfire favourites without having to leave your house? Look no further. These s’mores cookies are the perfect combination of summer warmth, gooey goodness, and chocolate decadence.
I have made my fair share of s’mores cookies and I must admit that these cookies best capture all of my campfire favourites in just one bite. They are easy to make and even easier to enjoy with friends whether you are at a campfire or just feeling like you are in need of a warm treat.
To make this recipe, you will need:
- Butter – I like to use unsalted butter here to best control the salt in the cookie
- Sugar – A combination of granulated and brown sugar provides a wonderful caramel flavour and chewy consistency!
- Graham crackers
- Milk chocolate – use your favourite chocolate bar!
- Marshmallows – mini-marshmallows give you a a bit of marshmallow with every bite!
- Flour – All-purpose is all you need
- Cinnamon – provides that great (understated) campfire warmth!
- Baking Soda
The secret ingredient that ties everything so nicely together in this cookie is – cinnamon! A certain ~je ne sais quoi ~ comes with this ingredient! It brings a warmth that rounds out the s’mores cookie experience. Be sure not to forget the cinnamon! ☺
Let’s make some Chewy S’Mores cookies!
When making these cookies, start by creaming your butter and sugar with an electric mixer until the butter has turned pale and looks light and fluffy.
In the meantime, combine the flour, salt, baking soda, cinnamon, graham cracker crumbs, and cornstarch in a bowl then whisk together to aerate. Set flour mixture aside.
Return to the creamed butter/sugar mixture and add in the egg and vanilla, mixing until combined. Scrape the bowl down and mix once more.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Add marshmallows, chocolate chips, and Graham crackers pieces to the prepared dough and mix on low until just combined (do not over-beat).
Portion out roughly two tablespoon sized pieces of dough. Roll into balls. Refrigerate dough for an hour or more.
Preheat your oven to 350F.
Place dough balls on baking sheet, spaced about 2 inches apart.
Top with reserved pieces of chopped milk chocolate and mini marshmallows torn in half (I typically place 3 mini-marshmallow halves on each cookie).
Bake at 350° for ~ 12 minutes.
Leave on pan to cool completely.
**After the cookies have baked, you may notice that some of the marshmallows have fallen over the edge of the cookie. To coral those marshmallows, while the cookie is fresh from the oven, use a spoon to tuck in the marshmallows back into the cookie and maintain a circular shape.**
- electric mixer
- cookie scoop or spoon
- 3/4 cups Butter unsalted
- 3/4 cups Brown sugar
- 1/4 cups Granulated sugar
- 1 Egg
- 2 tsp Vanilla extract
- 1 1/4 cups Flour
- 3/4 cups Graham crackers + 1 sheet cookie coarsely chopped
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 1 tsp Cinnamon
- 3/4 cups Semi-sweet chocolate chips
- 1 Milk chocolate bar roughly chopped
- 1 cup Mini-marshmallows leave 1/4 aside
- Combine the flour, salt, baking soda, cinnamon, graham cracker crumbs, and cornstarch in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Reserve a handful of the marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
- Portion out roughly two tablespoon sized pieces of dough. Roll into balls. Refrigerate dough for an hour or more.
- Heat oven to 350F and place cookies on a parchment-lined baking sheet, spacing about 2 inches apart.
- Top with reserved pieces of milk chocolate and marshmallows. Bake at 350° for 12 minutes. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a spoon or a knife.
- Leave on pan to cool completely.
- In order to master the texture of this cookie, it is super important that you don’t add too much flour! Adding too much flour is easy to do and often results in a cookie that is hard and dry.
- To correctly measure your flour, use a spoon to generously fill a measuring cup with flour. Once filled, use a knife to level off the top of the measuring cup!
- An extra sprinkle of sea salt on the tops of these cookies goes a long way to enhance their flavour!
- If your marshmallows have blown out from the cookies during baking, once baked and on the cookie sheet – gently tuck in the marshmallows back into the cookie to give the cookie a nice, rounded appearance. *this step is best done while the cookie is still warm.
- Allow the freshly baked cookies to cool on the baking sheet until the base has firmed up and the cookie can maintain its shape. At that point you can transfer the cookie to a wire rack to cool completely.
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