Description
Delight in the classic campfire flavor of Smores Cookies, combining gooey marshmallows, rich Hershey’s chocolate, and crunchy graham crackers in a soft, chewy cookie. Perfectly balanced with a tender dough that’s chilled before baking and topped with toasted marshmallows and chocolate pieces for that iconic s’mores experience.
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
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
Mix-ins & Toppings
- 3/4 cup semisweet chocolate chips
- 1 cup mini marshmallows or marshmallow bits, torn in half
- 1 bar Hershey’s Chocolate (1.55 oz), chopped
- 4 Graham crackers (56g), roughly chopped
Instructions
- Prepare Ingredients: Roughly chop the Graham crackers and Hershey’s bar. Tear the mini marshmallows in half to prevent excessive puffing during baking, ensuring even distribution and texture.
- Mix Dry Ingredients: In a bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside to combine the leavening agents evenly.
- Cream Butter and Sugars: Using a stand or hand mixer, beat the room temperature unsalted butter with granulated and brown sugars until creamy, about 2 minutes. This creates a light, fluffy base for the cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine Flour Mixture: Gradually add the dry ingredient mixture to the wet butter mixture, beating on low speed until just combined. Avoid overmixing to keep cookies tender.
- Add Mix-ins: Reserve a handful of torn marshmallows for topping. Fold the remaining marshmallows, chocolate chips, and chopped graham crackers gently into the dough until just combined.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour. Chilling helps the flavors meld and improves texture, preventing cookie spread during baking.
- Preheat Oven and Prepare Dough Balls: Heat the oven to 350°F (175°C). Scoop roughly two-tablespoon portions of dough and roll them into balls. Place on a parchment-lined baking sheet spaced about 2 inches apart.
- Bake Initial Cookies: Bake cookies at 350°F for 8 minutes. They will be soft when removed.
- Top and Finish Baking: Remove cookies from oven and top each with reserved torn marshmallows and pieces of Hershey’s chocolate bar. Return to the oven for an additional 2-3 minutes until marshmallows toast slightly and chocolate softens.
- Cool: Allow the cookies to cool completely on the baking sheet. This step lets the cookies firm up and sets the gooey toppings.
Notes
- Measure your flour accurately, preferably with a kitchen scale, to avoid dense or dry cookies. If measuring by cup, fluff the flour, spoon it into the cup, then level it off with a knife.
- If marshmallows expand beyond the cookie edges during baking, use a round cookie cutter, spatula, or knife immediately after baking to reshape and contain them.
- For authentic s’mores flavor, use Hershey’s brand chocolate bar as it complements the classic taste.
- Cookies will be soft coming out of the oven, so allow adequate cooling time on the baking sheet 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
