What chocolate is best for s'mores cookies?

Hershey's milk chocolate bars provide the most nostalgic campfire flavor. For extra cocoa depth, mix in semisweet and bittersweet chocolate chips or chunks as the recipe calls for. Using bar pieces and chips together creates melty pockets and a balanced sweetness.

Can I use mini marshmallows in s'mores cookies?

No, mini marshmallows cannot support the cookie dough and will melt too quickly. You must use large marshmallows so they hold their shape during baking and create the signature gooey center after cooling.

How do you prevent s'mores cookies from spreading?

Refrigerate the dough for 30 minutes before assembly to solidify the butter, which controls spread and keeps the cookies thick. Also spoon and level the flour accurately to avoid dense or overly flat cookies.

How should you store s'mores cookies and can you make them ahead?

Store baked cookies in an airtight container at room temperature for up to 3 days. You can freeze baked cookies for up to 2 months, or refrigerate the dough in a covered container for up to 48 hours before baking.

What chocolate is best for s'mores cookies?

Hershey's milk chocolate bars provide the most nostalgic campfire flavor. For extra cocoa depth, mix in semisweet and bittersweet chocolate chips or chunks as the recipe calls for. Using bar pieces and chips together creates melty pockets and a balanced sweetness.

Can I use mini marshmallows in s'mores cookies?

No, mini marshmallows cannot support the cookie dough and will melt too quickly. You must use large marshmallows so they hold their shape during baking and create the signature gooey center after cooling.

S’Mores Cookies: Soft, Gooey and Irresistible

Name: S’mores Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, room temperature; 1 cup dark brown sugar; 1/2 cup white sugar; 2 eggs, room temperature; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 cup semisweet chocolate chips; 1/2 cup bittersweet chocolate chips or chunks; 4 graham crackers, broken in half; 2 Hershey’s chocolate bars; 8 large marshmallows

Description

S’mores Cookies S’mores Cookies bring the whole campfire treat into your kitchen, and you will not need a single log, a skewer, or a mosquito bite to get there. Picture a soft, chocolate loaded cookie wrapped around a crunchy graham cracker and a big marshmallow that melts into a gooey, stretchy center.

Ingredients

Scale

1 cup unsalted butter, room temperature
1 cup dark brown sugar
1/2 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips or chunks
4 graham crackers, broken in half
2 Hershey’s chocolate bars
8 large marshmallows

Instructions

1-Preheat the oven to 350°F: Preheat the oven to 350°F.
2-Use a hand mixer or stand mixer: Use a hand mixer or stand mixer to beat together the sugar and butter in a large bowl. Add the eggs and vanilla and mix until smooth.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the flour, baking soda and salt. Pour the dry ingredients into the wet ingredients, and mix until incorporated. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
4-On a baking sheet lined with parchment: On a baking sheet lined with parchment paper, evenly space the graham crackers. Place 2 pieces of chocolate on top of the graham cracker and then marshmallow on top of the chocolate, like you are laying a s’more. Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough over the mound to make cookies. You should have 8 large cookies.
5-Bake the cookies for 12 to 15: Bake the cookies for 12 to 15 minutes until golden brown.

Prep Time: 15 min
Cook Time: 15 min
Method: bake

Keywords: S’Mores Cookies