Stuffed S’mores Cookies
- Prep Time: 2 hours
- Cook Time: 3 minutes
- Total Time: 2 hours 3 minutes
- Yield: 18 1x
- Category: Dessert
Ingredients
Scale
- ¾ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 egg yolks
- 1 ½ tsp cornstarch
- 1 ⅔ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 8 oz milk chocolate bars
- 1 cup crushed graham crackers
- 9 regular-sized marshmallows
Instructions
- In a mixing bowl, beat together softened butter, granulated sugar, brown sugar, and vanilla until light and fluffy (3-5 minutes).
- Add egg yolks and mix until just combined. Then, add cornstarch, flour, baking powder, baking soda, and salt. Mix until the dough comes together.
- Roughly chop the milk chocolate and graham crackers. Fold in ½ cup of each into the dough. Save the rest for topping.
- Halve the marshmallows. Line a baking sheet with parchment paper.
- Scoop 2 tbsp of dough for each ball, flatten lightly, and place half a marshmallow in the center. Seal the dough around the marshmallow.
- Place the cookies on the baking sheet. Cover and chill in the refrigerator for at least 2 hours (preferably 24 hours).
- Preheat the oven to 350°F. Place chilled dough balls on a lined baking sheet, about 2 inches apart. Top each with additional chocolate and graham crackers.
- Bake for 9 minutes until the edges are set and golden brown. Do not overbake!
- As soon as the cookies come out, use a round cookie cutter or glass to reshape them. Let cool for 4 minutes on the sheet before transferring to a rack to cool completely.
- Enjoy these Easy Oven S’mores Cookies for up to 5 days! Perfect for a sweet treat any time.
