Easy S’mores Cookies
Deliciously simple s’mores cookies that capture the classic campfire treat in a delightful cookie form, perfect for family baking nights.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing bowls large and medium
- 1 cookie scoop or tablespoon
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold the graham cracker crumbs into the dough, ensuring even distribution.
- Gently fold in the semi-sweet chocolate chips and mini marshmallows until they are evenly mixed into the dough.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the marshmallows are slightly toasted.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy the cookies warm for a gooey experience, or store in an airtight container once completely cooled.
Storage
- Store cookies in an airtight container at room temperature for up to one week.
Notes
Pro Tips: Use parchment paper to prevent sticking. Ingredient Substitutions: Try dark chocolate for a richer taste. How to Serve: Best served warm with a glass of milk. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Dough can be frozen for up to 3 months.