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S'more Cookies
Chewy-centered, crisp-edged cookies built around graham crackers, chocolate chips, and whole marshmallows. The cookies are chilled before baking for better flavor and to help prevent spreading.
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Ingredients
- 1 cup salted butter
- 0.667 cup granulated white sugar
- 0.667 cup light brown sugar (packed)
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups flour
- 0.75 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp cornstarch
- 0.5 tsp kosher salt
- 1 cup chocolate chips, coarsely chopped (Plus more whole chocolate chips for assembling)
- graham cracker squares (12 to 16 squares)
- marshmallows, regular sized (12 to 16 marshmallows)
Steps
- 1
In a large bowl using an electric mixer, beat the salted butter, granulated white sugar, and packed light brown sugar until light and fluffy, 1 to 2 minutes.
- 2
Beat in the vanilla extract and eggs until combined and light in color, about 1 minute more.
- 3
In a separate bowl, combine the flour, baking soda, baking powder, cornstarch, and kosher salt.
- 4
Using a wooden spoon or spatula, fold the flour mixture into the butter mixture until almost combined.
- 5
Add the coarsely chopped chocolate chips and mix just until combined. Do not overmix.
- 6
Scoop the cookie dough into 12 to 16 equally sized balls and place them on a parchment-lined plate. Chill the dough balls in the refrigerator for 30 minutes to 1 hour.
- 7
Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
- 8
Working in batches, place 4 to 6 graham cracker squares on the prepared rimmed baking sheet, spacing them at least 5 inches apart.
- 9
Top each graham cracker square with a few whole chocolate chips and one marshmallow.
- 10
One at a time, slightly flatten the chilled cookie dough balls and place them over the marshmallows. Carefully spread the dough down the sides to cover the marshmallows and chocolate; the covering does not need to be perfect or reach the parchment paper.
- 11
Freeze the assembled s’more cookies until mostly solid, 20 to 30 minutes.
- 12
Bake until golden brown, 13 to 15 minutes total. Gently slam the baking sheet down against the oven rack halfway through baking to create wrinkles in the cookies, if desired.
- 13
Remove the cookies from the oven and immediately press the puffed marshmallow down with a spatula, taking care because the marshmallow may stick.
- 14
Repeat the assembly and baking process with the remaining s’more cookies.
- 15
Let the cookies cool slightly and serve.
- 16
If the cookies have spread or are not as round as desired, immediately after removing them from the oven place a large circular cookie cutter or glass around each cookie and gently move it in a circular motion to shape the cookie.
Notes
Makes 12 large or 16 medium cookies. Chilling before baking is important because it helps develop flavor and prevents excessive spreading. If the cookies spread more than desired, use a spatula to condense them slightly. The source gives no exact amount for the extra assembling chocolate chips, graham crackers, or marshmallows beyond the stated count ranges.
Nutrition per serving
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