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S’mores Cookies Recipe

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4 from 87 reviews

Delight in these gooey, chocolatey S’mores Cookies that combine crispy graham crackers, rich dark chocolate, and soft marshmallows, baked to perfection for a deliciously nostalgic treat perfect for sharing or a cozy snack.

Ingredients

Wet Ingredients

  • 150 g (⅔ cups) Unsalted butter
  • 100 g (½ cups) Brown sugar
  • 50 g (¼ cups) Granulated sugar
  • 1 Egg at room temperature

Dry Ingredients

  • 200 g (1½ cups) All-purpose flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking soda

Mix-ins and Toppings

  • 150 g (¾ cups) Callebaut Dark Chocolate (callets) or chopped Hershey’s chocolate
  • 80 g Graham crackers (10 pieces), broken into smaller pieces
  • 1 Marshmallow (1 large or 2 small per cookie)

Instructions

  1. Cream Butter and Sugars: Using an electric hand mixer, whip the room-temperature unsalted butter with the brown and granulated sugars for several minutes until the mixture becomes light and voluminous, indicating proper aeration for tender cookies.
  2. Add Egg: Incorporate the room-temperature egg into the creamed mixture and whip for an additional minute to fully combine and maintain the creamy texture.
  3. Combine Dry Ingredients: Sift the all-purpose flour, salt, and baking soda together to ensure even distribution and then fold this dry mixture gently into the wet ingredients using a rubber spatula. Mix just until combined to avoid overworking the dough.
  4. Fold in Chocolate and Graham Crackers: Gently fold in the dark chocolate chips and broken graham cracker pieces, reserving some to press on top of the cookies before and after baking for extra texture and flavor.
  5. Shape the Dough: Line two baking pans with parchment paper. Divide the cookie dough into 10 to 12 equal portions using a digital scale or ice cream scooper for uniform cookies. Place the dough balls on the parchment-lined pans, spacing them adequately to allow spreading.
  6. Add Toppings and Chill: Press additional reserved chocolate chips and graham cracker pieces onto the surface of each dough ball. Refrigerate the cookie dough for one hour to firm up for better shape retention during baking. Meanwhile, preheat the oven to 175°C (350°F) as the chilling time ends.
  7. Bake Cookies Initially: Bake the chilled cookies at 175°C (350°F) for 12 to 13 minutes until they start to set but are not fully baked through.
  8. Add Final Toppings: Remove the cookies briefly from the oven. Immediately place remaining graham cracker pieces and chocolate chips on top, then carefully add marshmallows (1 large or 2 small per cookie) on each cookie.
  9. Finish Baking with Marshmallows: Return the cookies to the oven and bake for an additional 3 to 4 minutes to soften the marshmallows and achieve a delightful toasty texture.
  10. Cool and Serve: Allow the cookies to rest on the baking pans for a few minutes, then transfer them carefully to a cooling rack to cool completely. Sprinkle lightly with sea salt to balance the sweetness before serving. The cookies will firm up further as they cool but are best enjoyed fresh.

Notes

  • The chilling step is crucial for cookie shape and texture, do not skip it.
  • Use room-temperature ingredients to ensure even mixing and proper texture.
  • Press reserved chocolate and graham cracker pieces on top before and after baking to enhance crunch and flavor.
  • Store leftover cookies at room temperature in an airtight container for up to two days.
  • Adjust marshmallow quantity according to preference for gooier or more subtle topping.

Find it online: https://justsosavory.com/smores-cookies-recipe/