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)
• 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. Do not overmix.

6. 6

   Add the semi-sweet chocolate chips and mix them in with a spatula, taking care not to overmix the dough.

7. 7

   Arrange the graham cracker sheets on the prepared baking sheet. Top each cracker with a milk chocolate wafer, a few mini marshmallows or one large marshmallow, and a spoonful of cookie dough.

8. 8

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

9. 9

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

Notes

The source gives an alternative of 9–10 large marshmallows in place of the 1/2 cup of mini marshmallows. Yield is 9–10 cookies. The source does not specify an exact amount of cookie dough per graham cracker beyond a spoonful.

Nutrition per serving

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