It may not ~technically~ be summer until the 20th, but let’s be real. It’s been summer for like a month and a half at this point. And that means S’MORES. And more specifically, it means it’s finally time for me to make The Ultimate S’mores Cookies, which have been on my to-bake list for quite awhile now.
This recipe is adapted from my favorite cookie base recipe, which I’ve blabbed about quite a bit here in the past few months. It started with these snickerdoodles, and then came the carrot cake cookies, lucky charms cookies, and salted maple chocolate chip cookies.
It’s safe to say I love this recipe and I always know it’s going to turn out the way I want it to. And it’s so so easy to play with the ingredients and create magical things!
ABOUT THESE S’MORES COOKIES
Let’s dive into what makes these cookies the ULTIMATE cookies for s’mores lovers.
- We’ve got our standard cookie ingredients like butter, brown sugar, eggs, vanilla, all-purpose flour, baking powder, and a pinch of salt.
- Graham Crackers: Then we’ve got graham cracker crumbs mixed right into the dough alongside the flour. In addition to that, some chopped graham crackers go into the dough as well.
- Chocolate: Milk chocolate chips are mixed into the dough and pressed on top of each dough ball before baking, insuring that there’s plenty of melty chocolate in each bite. (Required.)
- Marshmallows: I’m using two kinds of marshmallows here. Mini marshmallows and Mallow Bits. I like using mallow bits because they’re dehydrated marshmallows, meaning they hold their shape a little better while baking. Marshmallows are essentially straight sugar, so they tend to melt and disappear into your baked goods while in the oven. One of the things that makes s’mores so wonderful is the toastiness. This is very important (to me). So I pressed a hole into each dough ball (a la bromabakery) and added two mini marshmallows. Then I folded the dough back around the marshmallows, leaving a little exposed section in the top of each ball. I put a bowl of these mini marshmallows in the refrigerator beforehand so they were nice and cold, which helps prevent them from melting completely while baking, like I mentioned. Now we’ve got that little bit of toasty flavor!
I will say that these cookies are a little more involved if you take the toasty route. BUT you can absolutely leave the mini marshmallows out and just scoop the dough onto your baking sheets and bake them. I tried some both ways and I can tell you that they are both delicious, and hopefully they both live up to the expectations of my fellow s’mores enthusiasts!
The Ultimate S'mores Cookies
- 1 cup unsalted butter room temperature
- 1 ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp cornstarch
- 1 tsp salt
- 2 cups milk chocolate chips
- 1 3-oz container mallow bits, divided such as Kraft Jet-Puffed Mallow Bits
- 1 cup chopped graham crackers
- 1 cup mini marshmallows chilled in refrigerator*
- Preheat oven to 350°F and line three baking sheets with parchment paper.
- Cream butter and light brown sugar on medium speed with a mixer until combined and fluffy. Add vanilla and eggs; mix until just combined.
- Whisk together graham crumbs, flour, baking powder, cornstarch, and salt. Add half of flour mixture to the butter mixture. Mix on low speed until just combined, and then medium speed until completely combined. Repeat with second half of flour mixture.
- Fold in chocolate chips, 1 ½ cups mallow bits, and graham crackers.
- Using a cookie scoop (I used a 1 ½” scoop), scoop a ball of dough and use your thumb to press a hole into the center. Place cold mini marshmallows inside and fold dough around the marshmallows so that it wraps completely around the sides but leaves some of the marshmallows exposed in the middle of the ball of dough.
- Arrange balls of dough 2-inches apart on the prepared baking sheets. (I fit about 8 on each sheet and reused the pans a couple of times.)
- Press additional chocolate chips, mallow bits, and graham cracker crumbs on top of each ball of dough.
- Bake cookies for 8 to 10 minutes, or until crisp around the edges. (If there are any blank areas on the cookies, you can gently press additional toppings into the cookies while they’re still warm from the oven.) Let cookies cool on pans for a few minutes before transferring to a cooling rack.
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