Best S'mores Cookies
These chewy smores cookies are made with a chewy chocolate chip cookie dough, graham crackers chunks, chocolate chips, mini marshmallows, and stuffed with a large marshmallow in the middle of the cookie.
Ingredients
- ¾ cup Butter
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 2 tablespoon Cornstarch
- 2 cups Flour plus 2 tbsp
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Chocolate chips
- ½ cup Mini marshmallows
- 1 cup Graham crackers chopped
- 24 Marshmallows
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the eggs and the egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
- Add the chocolate chips, mini marshmallows, and graham cracker chunks, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Make a hole using your thumb in the middle of the cookie dough ball and stuff it with the marshmallow. We used ½ a marshmallow per cookie dough ball, but you can use a whole marshmallow.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 11-12 minutes. Immediately top them with more chocolate chips.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 228kcalCarbohydrates: 36gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 133mgPotassium: 38mgFiber: 0.4gSugar: 23gVitamin A: 208IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!