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S’mores Marshmallow Cookies
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Indulgent s'mores cookies bursting with chocolate, marshmallows, and graham cracker crumbs - a campfire treat in every bite!
Ingredients:
  • 5 ounces (142 g) graham crackers (typically one full sleeve)
  • 1 3/4 cups (245 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup (170g) unsalted butter, very soft
  • 3/4 cup (161 g) packed brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups (12 ounces) roughly chopped chocolate or chocolate chips
  • About 2 cups mini-marshmallows
Instructions:
  • Prepare the graham cracker crumbs by pulsing the graham crackers in a food processor until they are finely crushed. Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin for a deliciously crunchy texture.
  • Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk until well mixed.
  • Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until thick and well combined, about 30 to 60 seconds. Remember to remove any large pieces of hardened brown sugar that you find. Don't forget to scrape down the sides of the bowl and the mixer attachment.
  • Combine the eggs and vanilla into the butter-sugar mixture. Beat at medium speed for 10 to 20 seconds until smooth. Scrape down the sides of the bowl and the beaters.
  • Combine the graham crackers and flour together, then add all at once. Mix on low speed until no dry streaks of flour remain, about 20 to 40 seconds.
  • Incorporate the chocolate: Add the entire amount of chocolate chips or chopped pieces and mix on low speed briefly until combined.
  • Refrigerate the dough: Scrape down the sides of the bowl and the beater, then cover and chill for at least 30 minutes or up to three days. (You can also freeze in individual scoops for up to 3 months.)
  • Preheat your oven to 375 ºF and position a rack in the middle. Line two baking sheets with silicon baking mats or parchment paper. For even baking, bake one sheet at a time; for a quicker option, bake both sheets simultaneously with one in the upper third and the other in the lower third of the oven.
  • Scoop the dough using a medium cookie scoop or a well-mounded tablespoon measure onto a baking sheet, ensuring the cookies are spaced about 2 inches apart.
  • Bake the cookies for 10 minutes, then gently press 3 to 4 mini marshmallows onto each cookie. Return to the oven and bake for another 2 to 3 minutes until the marshmallows puff up and start to melt at the base. The marshmallows will keep melting once out of the oven.
  • Let the cookies rest on the baking sheet for 5 minutes until the centers sink and the edges firm up. Then move them to a wire rack to cool completely.
  • Complete the baking process by continuing in batches until all cookie dough and marshmallows are utilized.
  • Store cooled cookies in an airtight container with wax paper between the layers for up to a week at room temperature. If marshmallows stick to the paper, gently peel it away when taking out the cookies.

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