S’mores Cookies
Servings 26 cookies
Ingredients
For the Cookie Dough:
- 10 tbsp unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup finely crushed graham cracker crumbs
- 2/3 cup chocolate chips or chopped chocolate
- 1/2 cup roughly chopped graham crackers
- 3/4 cup mini marshmallows
- 3 Hershey’s bars or 26 pieces of chocolate
To Top the Cookies:
- 1/4 cup finely crushed graham cracker crumbs
- 1 cup mini marshmallows
Instructions
Making the Dough:
- Mix Butter and Sugar: Beat the butter with an electric mixer for 30 seconds at medium speed. Add the brown and white sugar, and beat for another 2 minutes until fluffy and light.
- Add Egg and Vanilla: Beat in the egg, scrape the bowl, then add the yolk and mix. Add vanilla extract and mix on low.
- Combine Dry Ingredients: Add flour, baking powder, baking soda, salt, and graham cracker crumbs. Mix on low until the dough forms.
- Add Mix-Ins: Stir in the chocolate chips, chopped graham crackers, and 3/4 cup mini marshmallows. You can chop the marshmallows roughly to prevent them from expanding too much.
- Shape Dough Balls: Scoop out a heaping tablespoon of dough for each cookie, forming about 26 balls. Roll each between your hands to make them smooth.
- Top and Chill: Place a piece of Hershey’s chocolate on top of each cookie. Chill the cookies in the fridge for at least 1 hour, or freeze until solid (about 15-30 minutes).
Baking the Cookies:
- Preheat Oven: Set your oven to 350°F.
- Bake: Arrange the cookies on a baking sheet about 3 inches apart. Bake for 10 minutes.
- Add Marshmallows: Open the oven and place 2-3 mini marshmallows on top of each cookie. Bake for another 2 minutes. You can use the broiler to toast the marshmallows for 1 minute, but watch closely to prevent burning.
- Cool: Remove from the oven when edges are browned and tops are golden. Sprinkle extra graham cracker crumbs on top while hot. Cool for 10 minutes, then transfer to a wire rack.
Notes
- Store: Keep baked cookies in an airtight container at room temperature for up to 3 days.
- Freeze: To freeze dough, place assembled cookies in the freezer for 30 minutes until solid. Transfer to a ziplock bag and freeze for up to 2 months. Bake from frozen without thawing.
- Graham Cracker Substitute: Use digestive biscuits or Maria cookies if graham crackers are unavailable.
- Pro Tip: Use a large cookie cutter to reshape the cookies right out of the oven if they spread unevenly.