Keep them in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer storage.
Reheat leftover cookies for 10 seconds in the microwave to bring back that fresh-from-the-oven gooeyness.
Print
S'mores Cookies Recipe
Bake up gooey, chewy S’mores cookies packed with marshmallows, chocolate, and graham crackers — the ultimate campfire-inspired dessert at home!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Ingredients
- ½ cup and 2 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup white granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 ⅔ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
- 2 graham cracker sheets
- 1 Hershey's Chocolate Bar
- 5-8 marshmallows
Instructions
-
Prepare a large baking sheet with parchment paper or aluminum foil.
-
In a mixing bowl, add the softened butter, dark brown sugar and white sugar. Blend with the hand mixer
-
Now add the vanilla extract and egg, mixing again with a hand mixer.
-
Pour in the flour, baking soda and salt into the wet ingredients. Blend until combined.
-
Fold in the chocolate chips into the flour mixture.
-
Use a cookie scooper to scoop cookie dough on the prepared baking sheet. Flatten.
-
On top add a graham cracker square.
-
Then cut a large marshmallow in half and place the two halves on top.
-
Top with a portion of the chocolate bar. Take another scoop of cookie dough and flatten on top of the smores center to cover all of the pieces.
-
Repeat until all of the cookie dough is used up.
-
Place the cookies in the refrigerator for the 30 minutes.
-
Preheat the oven to 350 degrees fahrenheit.
-
Bake the cookies for 20-22 minutes until golden brown.
-
Remove from the oven and let cool for a couple of minutes.
-
Continue to cool on a cooling rack.