What You’ll Need for This Recipe
Mini marshmallows: I used mini marshmallows for this recipe but you can definitely use marshmallow bits, which are available in some supermarkets in the baking aisle. They’re hard at room temp but become gooey when baked. Chocolate Chips: You can use semisweet or bittersweet chocolate chips and if you love that classic s’mores chocolate i.e. Hershey’s then you can use all chopped Hershey’s bars. Brown Sugar: I used light brown sugar in this recipe, if you only have dark brown sugar at home sub in half granulated sugar.
How to Make S’mores Cookies
Roughly chop the Graham crackers, break the Hershey’s bar apart and tear the mini marshmallows in half.
Sift the flour, salt, baking powder, baking soda, and cornstarch into a bowl then whisk together and set aside.
Cream the room temperature butter in a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Add the granulated and brown sugar and beat until well-combined. Drop in the egg and vanilla then mix, scrape the bowl down and mix once more until homogenous.
Add the dry mixture and mix on low until just combined then scrape the bowl down one last time.
Reserve a handful of the torn marshmallows then add the remaining marshmallows, Graham cracker pieces, and chocolate chips to the dough and mix on low until just distributed. Cover and chill for at lease an hour.
Preheat oven to 350F, roll the chilled dough into two tablespoon sized balls then place on a parchment paper or silicone lined baking sheet. Now you have a choice; you can top with torn marshmallows and pieces of Hershey’s chocolate bar and bake at 350 for 10 minutes OR you can bake for 8 minutes then pull out of the oven and top with marshmallows and chocolate then bake for an additional 2-3 minutes. I’ve baked these cookies both ways and the only difference is the toppings are more intact and pretty if you pop them on towards the end of baking. See note two below for what to do it your cookie has some marshmallow seepage.
Pro Tips for this Recipe
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in. These cookies are going to have that CLASSIC s’mores taste if you use the Hershey’s chocolate bar so it’s worth it to add to your shopping list. Let the cookies cool on the baking sheet, they’ll be soft after coming out of the oven and need time to firm up.
How long will they last?
Your s’mores cookies will last for 4 days in an airtight container at room temperature.
Can you Freeze the dough?
Yes! Roll your dough out then place on a baking sheet or large plate and freeze. Once firm to the touch transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.
What kind of marshmallows should I use?
I used mini marshmallows and tore them in half. Even though they are “mini” that’s still too big for a cookie. You can also use marshmallow bits, they’re firmer, smaller marshmallows similar to the ones you’d find in cereal. If you love this recipe try these out!Blondie RecipeOatmeal Raisin CookiesBrownie CookiesMolasses CookiesDulce de Leche If you’ve tried this S’mores Cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
