S'mores Cookies
Get ready for your favorite campfire treat packed into a portable cookie! S’mores cookies are sweet and chewy, stuffed with graham cracker pieces and chocolate chips and topped with gooey marshmallows.
Servings 30 cookies
Ingredients
- 1 ½ cups salted butter softened (see notes)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 ¾ cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups semisweet or dark chocolate chips
- ¾ cup coarsely chopped graham cereal Golden Grahams
For the Topping
- 1 ¾ cups mini marshmallows
- ¾ cup graham cereal Golden Grahams
- 4 full-size milk chocolate candy bars 1.55 ounces per bar; broken into pieces
Instructions
- In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, beat butter and sugars on medium speed for about 3 minutes, until light and fluffy.1 ½ cups salted butter, 1 cup granulated sugar, 1 cup packed brown sugar
- Add in vanilla and eggs and beat an additional 1-2 minutes. In a medium bowl, whisk together the flour, baking soda and salt.1 tablespoon pure vanilla extract, 2 large eggs, 3 3/4 cup all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon kosher salt
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Stir in the chocolate chips and ¾ cup chopped graham cereal until evenly distributed into the dough.2 cups semisweet or dark chocolate chips, ¾ cup coarsely chopped graham cereal
- Cover and refrigerate dough for at least 2 hours or up to 24 hours.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
- Measure dough using a medium cookie scoop (about 1.5 tablespoons).
- Place dough balls on prepared cookie sheets 2 inches apart.
- Bake for 11 minutes. Remove pan from oven and immediately top each cookie with mini marshmallows, graham cereal pieces and pieces of the chocolate bars. Place cookies back in the oven and bake an additional 3 minutes. Allow cookies to cool on the pan for 5 minutes before removing them to a wire cooling rack to cool completely.1 ¾ cups mini marshmallows, ¾ cup graham cereal, 4 full-size milk chocolate candy bars
Notes
- If using unsalted butter, add 1/2 teaspoon of kosher salt to the flour mixture in step 2.
- Store in an airtight container at room temperature for up to 3 days.
- Before you start baking, make sure you know how to measure flour correctly.
- If you're out of brown sugar, you can use a simple brown sugar substitute instead. If your brown sugar hardened in the pantry, learn how to soften brown sugar and save yourself a trip to the store.
