S'mores Cookies
These cookies combine traditional s'mores flavors into a delicious cookie with crushed graham cracker crumbs in the dough and mini marshmallow and chocolate chip mix ins!
Servings: 18 cookies
Ingredients
- 1 stick unsalted butter (1/2 cup) melted
- 1 cup dark brown sugar
- 3 tbsp granulated sugar
- 2 large eggs room temperature
- 1/2 tbsp vanilla extract
- 1.5 cups all-purpose flour
- 1 cup crushed graham cracker crumbs (from about 10 graham crackers) (see blog post above for notes on graham cracker varieties)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 heaping cup mini marshmallows plus more for topping
- 1.75 cups semisweet chocolate chips (can also use milk or bittersweet - chips, chunks and discs all work!)
Instructions
- In the bowl of a stand mixer or using a hand mixer on medium speed, combine the melted butter, brown sugar and granulated sugar until combined. If you don't have a mixer, this is a great recipe to make my hand using a whisk, instead!
- Add the eggs and the vanilla extract and beat on medium until fully incorporated. Scrape down the sides and bottom of the bowl and mix briefly to combine.
- Add your dry ingredients - flour, graham cracker crumbs, baking soda, and salt - and mix on low until a dough is formed.
- Using a rubber spatula or wooden spoon, stir in the marshmallows and chocolate chips.
- Since you are using graham cracker crumbs in place of some the flour, this cookie dough is a little more wet than other cookie doughs. Let it sit for at least 45 minutes to an hour covered at room temperature before scooping into cookie dough balls and baking. You can also rest the cookie dough covered in the refrigerator overnight. When you are preheating the oven the next day, let the cookies sit out at room temperature before you bake them.
- Preheat the oven to 375F and line a large baking sheet with parchment paper. I always say to use parchment paper, but this time it's SUPER important! The melted marshmallows will stick to the pan, making it very hard to move the cookies without the parchment paper down.
- Once the dough is finished resting, use a cookie scoop to measure about 18 evenly sized cookies at about 65 ounces each. Roll the cookies into a ball. Please note - the number of cookies you get varies by the type of chocolate you use. So as long as the cookies are evenly sized and you have around 18, you have them at the right size!
- Arrange the cookie dough balls a few inches apart on the baking sheet lined with parchment paper. These cookies spread a decent amount when baking and the marshmallows will melt a bit and the sugar will caramelize, so you want these to be spread out far enough apart. On my very large baking sheet, I only bake 6 at a time.
- Place a few extra mini marshmallows on top of the cookie dough balls by pressing them gently into the top of the dough. I put 3-4 more on top depending on how many marshmallows I can see in the cookies. I really love the look and taste of the extra roasted marshmallows on top. Some of them might slip off in the oven, don't worry about that!
- Sprinkle the cookies with a little bit of flaky sea salt and then bake for 10 minutes, until the edges are set and crispy and the centers are still gooey.
- Let the cookies cool on the pan for a few minutes before attempting to transfer to a cooling rack. The melted marshmallows make these very difficult to transfer straight out of the oven.
- The marshmallows might melt off of the top a bit or ooze out of the sides while baking, some of the melted marshmallows will melt and their sugars will caramelize, creating crisp edge pieces (photos and more detail in the last paragraph of the blog post above). This is Jared's favorite part of the cookie, but if you don't want it there, it's easy to break off when the cookies are cooled.
- Repeat until you have finished all of your cookie dough! If any of the melted marshmallow pieces are stuck to the parchment paper, try to remove them before you bake your next batch. You don't want the burnt sugar to change the taste of the cookies!
- Allow the cookies to cool completely and enjoy!
Notes
A note on these cookies - the marshmallows that are in the cookie dough will melt and if they are touching the pan, the sugars in the marshmallows will caramelize and create these crunchy edge pieces of cooked sugar. I really love those pieces because they have this toffee-like quality that is so sticky and delicious. The pieces get very crisp, like a hard caramel candy. They are SUPER delicious, in fact they are Jared's favorite part of these cookies! But they are crunchy so be careful! And if you prefer not to eat that part, they are really easy to break off once the cookies are fully cooled.