Description
Delight in the classic flavors of campfire s’mores transformed into soft, chewy cookies packed with chocolate, toasted marshmallows, and crunchy graham crackers. These s’mores cookies combine a tender cookie base with gooey marshmallows and rich Hershey’s chocolate chunks for a nostalgic treat perfect for any time of year.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp salt
Chocolate and Marshmallows
- 3/4 cup semisweet chocolate chips
- 1 cup mini marshmallows or marshmallow bits, torn in half
- 1 bar Hershey's Chocolate (1.55oz), chopped
- 4 Graham crackers (56g), roughly chopped
Wet Ingredients
- 10 tbsp unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare Ingredients: Roughly chop the graham crackers and Hershey’s chocolate bar. Tear the mini marshmallows in half to prevent excessive puffing during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch until fully combined. Set aside.
- Cream Butter and Sugars: Using a stand or hand mixer, beat the softened butter with granulated and brown sugars until the mixture is creamy and light, about 2 minutes. Then, add the egg and vanilla extract, mixing until fully incorporated. Scrape down the bowl as needed.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overworking the dough.
- Add Mix-ins: Reserve a handful of the torn marshmallows for topping later. Gently fold the remaining marshmallows, chocolate chips, and chopped graham crackers into the dough until evenly dispersed.
- Chill Dough: Refrigerate the dough for at least one hour to firm up and enhance flavor development.
- Preheat Oven and Shape Cookies: Heat the oven to 350°F (175°C). Scoop out approximately two-tablespoon portions of dough and roll into balls. Place them on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake Cookies: Bake the cookies for 8 minutes in the preheated oven. Then, take them out and top each with reserved marshmallows and pieces of the Hershey’s chocolate bar.
- Finish Baking: Return the cookies to the oven and bake for an additional 2-3 minutes, until the marshmallows are puffed and golden.
- Handle Marshmallow Blowouts: If some cookies have marshmallow spillover, gently corral them back together using a round cookie cutter, spatula, or knife immediately after removing from the oven.
- Cool: Let the cookies cool completely on the baking sheet so they can set properly before removing or serving.
Notes
- Accurately measure flour using a kitchen scale to avoid adding too much, which can lead to dry cookies. If a scale is unavailable, fluff the flour, spoon it into the measuring cup, and level it off with a knife.
- For marshmallow overflow during baking, use a circle-shaped cookie cutter or a spatula to gently push the edges back in while the cookies are still warm.
- The use of a Hershey’s chocolate bar is essential for authentic s’mores flavor, so it’s recommended to add this to your shopping list if you want the classic taste.
- Allow cookies to fully cool on the baking sheet as they will be soft fresh out of the oven and need time to firm up.
Nutrition
- Serving Size: 1 cookie
- Calories: 123 kcal
- Sugar: 12 g
- Sodium: 66 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
