S’mores Cookies

Ingredients

• 0.5 cup unsalted butter (melted and cooled)
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1.25 cups all-purpose flour (spooned and leveled)
• 0.5 tsp baking soda
• flaky sea salt (a pinch)
• 1 cup semi-sweet chocolate chips
• 0.5 cup milk chocolate wafers (for the s’mores topping)
• 0.5 cup mini marshmallows (Alternatively, use 9–10 large marshmallows; for the s’mores topping)
• 4 sheets graham crackers (for the s’mores topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, mix the all-purpose flour, baking soda, and flaky sea salt. Set the dry mixture aside.

3. 3

   In a separate bowl, combine the melted and cooled butter, light brown sugar, granulated sugar, egg, and vanilla extract.

4. 4

   Whisk the wet mixture for 1–2 minutes, until it forms a smooth paste.

5. 5

   Add the dry ingredients to the wet batter and gently fold until just combined.

6. 6

   Add the semi-sweet chocolate chips and mix with a spatula. Do not overmix.

7. 7

   Arrange the graham cracker sheets on the prepared baking sheet.

8. 8

   Top each graham cracker with a milk chocolate wafer, a few mini marshmallows, or one large marshmallow, and a spoonful of cookie dough.

9. 9

   Bake for 12–14 minutes, until the edges are golden and crispy and the centers remain gooey.

10. 10

    Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving.

Notes

The source does not specify how much cookie dough to place on each graham cracker beyond a spoonful. Yield is 9–10 cookies.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate
• s’mores
• vegetarian