smores cookie recipe

These S'mores Cookies are graham crackers topped with chocolate chip marshmallow cookie dough and Hershey squares.

S’mores Cookies

Tablespoons unsalted butter (, softened)

brown sugar (, packed)

sugar

eggs

vanilla

baking soda

sea salt

cinnamon

flour

chocolate chips

mini marshmallows

Hershey’s

graham crackers (,

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

These S&#039;mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!

Smores Cookies

all-purpose flour

baking powder

tsp corn starch

unsalted butter

brown sugar

tsp vanilla extract

salt

mini marshmallows (OR marshmallow bits, divided)

bar Hershey's Chocolate (1.55 ounces)

Graham crackers (56 grams)

Roughly chop the Graham crackers and Hershey&#039;s bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don&#039;t halve them.

Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.

Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.

Gradually add flour mixture to butter mixture, beating on low speed until just combined.

Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).

Refrigerate dough for an hour or more.

Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into  balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.

Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey&#039;s bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.

Leave on pan to cool completely.

These chewy, gooey S'mores cookies filled with marshmallows, chocolate and Graham crackers are beyond delicious and there's no campfire required! Melty toasted marshmallow, crunchy Graham crackers and lots of chocolate all in a chewy cookie. It’s a MUST make recipe; if you're not a fan of smores just call them chocolate marshmallow cookies and enjoy!

RECIPE: https://preppykitchen.com/smores-cookies/

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These S&#x27;mores Cookies are loaded with chocolate, marshmallows, and graham crackers!! The best s&#x27;mores you&#x27;ll ever eat and no campfire required!!

Soft and Chewy Smores Cookies

(1 1/2 sticks) unsalted butter, softened

light brown sugar, packed

vanilla extract

cornstarch

salt,

graham crackers, about 4 full-size cracker sheets

Marshmallow Bits

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add the graham crackers, chocolate chips, marshmallows and...

Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

Using a medium 2-inch cookie scoop, form heaping...

Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for 8 minutes, or until edges have...

Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

These soft and chewy s&#39;mores cookies start with a brown sugary and cinnamon-spiced graham cracker base with plenty of chocolate chips and marshmallow bits packed into every gooey bite. 

S'mores Chocolate Chip Cookies Recipe

+ 2 Tablespoons (135 grams) all-purpose flour

graham cracker sheets

(113 grams) unsalted butter (softened to room temperature)

(150 grams) firmly packed light brown sugar

egg (at room temperature)

(85 grams) semi-sweet chocolate chips1

(24 grams) marshmallow bits2

Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium size bowl, combine the the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.

Turn the mixer speed to medium, then slowly add the flour and blend until dough just comes together. Add the chocolate chips and marshmallow bits, then blend until evenly dispersed. Cover the cookie dough and allow it to rest for 10 minutes.

Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.

Bake the cookies for 8-10 minutes until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.

These are fantastic and got rave reviews from my  friends. My only change was leaving the cinnamon out because I prefer plain honey graham crackers

https://player.vimeo.com/video/1024519852?badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

These soft and chewy s’mores cookies start with a brown sugary and cinnamon-spiced graham cracker base with plenty of chocolate chips and marshmallow bits packed into every gooey bite. You can also find this recipe on page 21 of my cookbook.

S'mores Chocolate Chip Graham Cookies

These S&#039;mores Cookies are the ultimate treat! Soft and chewy with gooey marshmallows, rich chocolate, and crunchy graham crackers, they bring the nostalgic flavors of campfire s&#039;mores into an oversized, bakery-style cookie. Perfect for any occasion and easy to make!

S'mores Cookies

salted butter (softened, (unsalted will work too))

¾ cup of packed light brown sugar

white granulated sugar

tsp pure vanilla extract

tsp baking soda

marshmallows

graham crackers

chocolate

sea salt flakes (optional

cream

In a large bowl or a stand mixer, use the paddle attachment to beat your softened butter until smooth and creamy, about 1-2 minutes.

Add in both your brown sugar and white granulated sugar to the beaten butter and mix until light and creamy. About 2-3 minutes.

Add in your large egg and vanilla extract, beating it into the mix until everything is well incorporated. Set this mix to the side.

whisk

In another bowl, whisk the dry ingredients together. That includes your flour, baking soda, salt and cornstarch.

stir

Gradually add the dry ingredients into the sugar mixture, stirring until well-combined. The batter should be thick.

combine

Add in your chocolate chips to the mixture and gently stir until JUST combined. Don’t overmix.

layer

Using the graham crackers, marshmallow and chocolate bar create a s&#39;more. Layer a graham cracker, a piece of chocolate and then a whole marshmallow.

cover

Using about a handful of the cookie dough (about 1/4 cup), cover the s&#39;more until you can no longer see the marshmallow and chocolate. (its okay if the graham cracker shows through a bit)

chill

Cover the portioned-out cookie dough with plastic wrap and place into the fridge for at least an hour. You can leave the mixture in the fridge for up to 48 hours.

preheat

When you’re ready to bake, remove the cookies from the fridge and preheat your oven to 350 degrees Fahrenheit.

line

Place the cookie dough portions on a lined cookie sheet with parchment paper. Make sure to leave enough space in between each cookie to allow for spreading while it bakes.

bake

Bake for about 10-15 minutes or until the cookies are lightly golden brown around the edges. They will look super soft and the marshmallows should be looking ooey-gooey. The cookies will continue to bake out of the oven so avoid over baking.

cool

Carefully place a few more chocolate chips on top of the hot cookies. Sprinkle Sea salt flakes all across the cookies. Allow to cool for about 10 minutes on the cookie tray and then transfer to a cooling rack to fully cool. ENJOY! They taste best when warm :)

Came out SO perfect and tastes amazing! I knew they were going to be delicious before I even tasted them by the way they looked. My husband was skeptical as he doesn’t really indulge in overly sweet cookies - he loved this!

Wonderful and very easy to make. Oooh did I say they taste wonderful.

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