These S'mores Cookies are a brown sugar cookie filled with chocolate chips, mini marshmallows and graham crackers! They are chewy, delicious and addictive!
S’mores Cookies
Tomorrow is National S’mores Day and what better way to celebrate than with a S’mores Cookie?! Whether you have a place to build a campfire or not, you can still enjoy s’mores with these cookies! Plus, the delicious3`ness extends past the campfire and can be enjoyed for days, Bring it on!
This cookie is everything I love about a cookie – chewy and full of chunks of goodness. From the cookie base that’s filled with brown sugar and graham cracker crumbs, to the chocolate chips and Hershey bars to the melted mini marshmallows, these cookies have it all! Plus, when the mini marshmallows melt, some of them kind of caramelize around the edges and make them even more delicious!
And they really aren’t hard to make. I actually started with my White Chocolate Macadamia Nut Cookies and made some changes to create these little delights. As far as cookies go, these are fairly simple. No crazy ingredients and you don’t need to refrigerate the cookie dough. That means you’re on your way to delicious cookies in no time!
Cookie Ingredients
The ingredients in these s’mores cookies are pretty straightforward. Grab your s’mores ingredients to add to them and let’s go!
All Purpose Flour
Graham Crackers: You’ll grind some into crumbs to replace some of the flour in the cookies and then also add chopped ones.
Baking Soda: Makes for a chewy cookie
Salt: For flavor.
Butter: Unsalted is called for, but if you leave out the extra salt in the cookie you could use salted butter.
Light Brown Sugar: Adds sweetness and flavor.
Sugar: Regular granulated sugar
Eggs
Vanilla Extract
Milk
Chocolate Chips: We need chocolate in our s’mores cookies!
Mini Marshmallows: Cut them in half.
Hershey Bars: Again, bring on the chocolate!
How to Make S’mores Cookies
Prep: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients: Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.
Cream Butter and Sugar: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it's mixing a few times, as needed. You should be able to see the change in color and texture happen and know it's ready.
Add Eggs: Add the egg and egg yolk one at a time and mix until well combined after each addition.
Add Vanilla: Add the vanilla extract and mix until well combined.
Add Dry Ingredients: Add the dry ingredients and mix until the dough is just combined. Do not over mix. It will be thick.
Add Milk: Add the milk and combine on low speed just until incorporated. Use a rubber spatula to finish combining the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don't want to add too much liquid and end up with cookies that spread too much.
Add Mix Ins: Stir in the chocolate chips, chopped graham crackers and 1 cup of mini marshmallows.
Create Cookie Dough Balls: Scoop and roll 2 tablespoon-sized balls of cookie dough until all the cookie dough has been used.
Bake: Place cookie dough balls onto cookie sheet and bake for 5-6 minutes, or until the cookies are starting to flatten out, but aren’t fully flat. Then, open the oven and carefully place a few pieces of chopped Hershey’s bar and mini marshmallows on top of each cookie. Bake cookies for another 2-3 minutes, until cookies are golden and marshmallows are slightly melty.
Cool: Remove cookies from the oven and allow to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like or some marshmallows got unruly, you can use a spoon to gently push the sides in a bit.
Tips for Success
Use a Food Scale: I’m a big fan of using a food scale for measuring ingredients to ensure everything is correct. Over or under measuring flour especially can make a big different in your results.
Add Toppings: After baking the cookies part-way, add the toppings as the instructions say and work quickly. The extra bits of chocolate and marshmallows not only make your cookies look great, but they also make them extra gooey and melty.
Not Too Much Milk: Don’t be afraid of a thick cookie dough. Add just two teaspoons of milk and only add more if your cookie dough is still crumbly. It shouldn’t be though.
These S'mores Cookies are a brown sugar cookie filled with chocolate chips, mini marshmallows and graham crackers! They are chewy, delicious and addictive!
Ingredients
1 1/2 cups (195g) all-purpose flour
1 cup (134g) graham cracker crumbs
1 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 cup (225g) light brown sugar
1/2 cup (104g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
2 tsp of milk
1 cup (169g) chocolate chips
6 full graham cracker sheets, chopped
1 1/4 cups (65g) mini marshmallows, halved
1–2 Hershey’s bars, chopped
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.1.
Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.
Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it's mixing a few times, as needed. You should be able to see the change in color and texture happen and know it's ready.
Add the egg and egg yolk one at a time and mix until well combined after each addition.
Add the vanilla extract and mix until well combined.
Add the dry ingredients and mix until the dough is just combined. Do not over mix. It will be thick.
Add the milk and combine on low speed just until incorporated. Use a rubber spatula to finish combining the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don't want to add too much liquid and end up with cookies that spread too much.
Stir in the chocolate chips, chopped graham crackers and 1 cup of mini marshmallows.
Scoop and roll 2 tablespoon-sized balls of cookie dough until all the cookie dough has been used.
Place cookie dough balls onto cookie sheet and bake for 5-6 minutes, or until the cookies are starting to flatten out, but aren’t fully flat. Then, open the oven and carefully place a few pieces of chopped Hershey’s bar and a few of the remaining mini marshmallows on top of each cookie. Bake cookies for another 2-3 minutes, until cookies are golden and marshmallows are slightly melty.
Remove cookies from the oven and allow to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like or some marshmallows got unruly, you can use a spoon to gently push the sides in a bit.
These cookies are at their best when warm, but can be stored in an air tight container for 3-4 days.
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