S'mores Cookies

5 from 1 vote

These bakery-style S'mores Cookies are soft, chewy, and packed with all the essentials: gooey marshmallows, melted chocolate, and crushed graham crackers.

Prep Time25

Cook Time11

Chilling Time1

Total Time1 36

Course: Dessert

Cuisine: American, Vegetarian

Keyword: smores cookies

Servings: cookies

Author: Chelsea Lords

Cost: $8.79

Equipment

Ingredients

12 tablespoons unsalted butter 3/4 cup
1/2 cup granulated sugar
3/4 cup light brown sugar lightly packed
1 large egg
1 large egg yolk
1/2 tablespoon vanilla extract
1-3/4 cups all-purpose flour see note 1
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup graham cracker crumbs 8 to 9 sheets, see note 2
1/2 cup milk chocolate chips
1/2 cup miniature chocolate chips
2 full Hershey’s Chocolate Bars regular-sized
1/2 cup miniature marshmallows

US - Metric

Instructions

Melt the butter in a very large, microwave-safe bowl. Once melted, set aside 5–10 minutes to cool to room temperature. It’s important the butter isn’t hot when you add the sugars or it will melt the sugar and make the cookies greasy.
Once butter is completely cooled to room temperature, stir in brown sugar and granulated sugar. Whisk until smooth, about 1–2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won’t come together, but keep mixing until completely integrated. Add full egg and mix to fully integrate. Add the egg yolk (only the yolk, discard or save whites for another recipe) and vanilla extract. Mix until completely combined.
In another bowl, toss together correctly measured flour (see note 1), baking soda, and salt. Add graham crackers to a blender or food processor and crush until you have 3/4 cup very fine crumbs (spoon those crumbs into a measuring cup until the measuring cup is over-filled, then level off the top with the back of a butter knife). Add graham cracker crumbs and stir dry ingredients until combined.
Combine wet and dry ingredients and mix until just combined (don’t overmix). Add milk chocolate chips and mini chocolate chips. Stir until chips are integrated into dough. Cover the bowl tightly. Place in the fridge and chill for 30 minutes up to 2 hours.
Measure out dough balls (2 tablespoons each (41g)). Roll into tall, cylindrical balls. Place rolled dough balls on a parchment paper-lined plate and place in the fridge for another 30 minutes. Roll out all the dough; you should get around 23–24 cookies.
Preheat oven to 350°F (176°C). Line a sheet pan with parchment paper or use a nonstick liner. Grab 6 cookie dough balls at a time from the fridge and place, very spaced apart, on the sheet pan.
Right before baking, set out mini marshmallows and coarsely chop the Hershey’s bars. Bake cookies 8–9 minutes, remove from oven and, working quickly, immediately press any edges that have strayed out a bit inward with the back of a metal spatula. Press 3–4 mini marshmallows into the tops of the cookies and 3–4 pieces of chopped Hershey’s chocolate. Return cookies to oven and bake another 2–3 minutes or until very slightly browned at the edges and no longer wet looking on top (erring on the side of under baking to keep them soft and chewy.)
Let cookies cool on the pan 5 minutes before transferring to a cooling rack. Repeat with remaining dough until all the cookies are baked—or freeze some dough if you prefer (see storage below).

Video

Notes

Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, which results in dry/dense cookies. Instead, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)

Note 2: While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It’s important to have fine crumbs throughout the entire cup of graham crackers. Larger un-crushed chunks will mess up the texture of the cookies.

Storage: Store cookies in an airtight container at room temp and enjoy the same day (marshmallows harden over time). For freezing, freeze dough balls on a sheet pan until solid, then transfer to an airtight container or bag for up to 3 months.

Nutrition