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S’mores Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 hour
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.