There’s something undeniably captivating about Smores Cookies. The classic combination of gooey marshmallows, rich chocolate, and the satisfying crunch of graham crackers is enough to evoke nostalgia and satisfy any sweet tooth. When these ingredients are transformed into cookie form, they offer a warm and comforting experience, melding the flavors into a delightful handheld treat that’s perfect for any occasion. These cookies capture the essence of campfire smores but bring it indoors, creating an indulgent treat that’s both convenient and delicious. Each bite offers a balance of textures and flavors that are as irresistible as they are memorable.

S'mores Cookies Recipe — S’mores Cookies Recipe

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Ingredients Overview

The magic of Smores Cookies lies in its simple yet essential ingredients. Butter provides a rich, melt-in-your-mouth texture, while the combination of granulated sugar and light brown sugar offers a perfect balance between crisp edges and a chewy center. The all-purpose flour serves as the foundation, binding everything together with the aid of baking powder and baking soda for a perfect rise. Cornstarch is a secret weapon, contributing to the soft, tender texture that makes these cookies stand out.

Marshmallows are at the heart of this recipe, delivering the gooey, melty core reminiscent of classic smores. Halving them prevents excessive puffing, ensuring they integrate seamlessly into the cookie dough. The graham crackers add that signature crunch and a subtle honey flavor, while the semisweet chocolate chips and Hershey’s chocolate bar provide the necessary indulgent, melted chocolate goodness that’s essential in every smore. Together, these elements work in harmony, transforming simple ingredients into an elevated treat that embodies comfort and flavor.

Step-by-Step Preparation

Crafting the perfect Smores Cookies begins with prepping the mix-ins. Chopping the graham crackers and chocolate into small pieces ensures they disperse evenly throughout the dough, so each bite contains a bit of everything. Halving the mini marshmallows prevents them from expanding too much, allowing for a controlled, gooey melt rather than an unruly overflow.

In a mixing bowl, combine the dry ingredients—flour, cornstarch, salt, baking powder, and baking soda. Whisking them ensures they are evenly distributed and helps create a smooth and consistent cookie dough later.

Cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial as it traps air, giving the cookies their tender texture. Incorporate the egg and vanilla extract, mixing until everything is fully blended and smooth.

Gradually add the dry ingredients into the wet mixture. Be mindful not to over-mix; this could lead to tough cookies. Once the dough forms, gently fold in the chopped graham crackers, chocolate, and most of the marshmallows. Setting aside a few marshmallows for later ensures you have some fresh pieces to top the cookies with, enhancing their visual appeal and texture.

Refrigerate the dough for at least an hour. This step is key as it allows the flavors to meld and the dough to firm up, resulting in cookies that hold their shape better during baking. When ready, portion out the dough into balls and bake, ensuring each is spaced properly to allow for spreading. Top the cookies with reserved marshmallow and chocolate pieces halfway through baking for an extra gooey, melted finish.

Recipe Tips

Aim for a balance between crispy edges and a soft, chewy center by carefully monitoring the bake time.

Halve the marshmallows to control their expansion and prevent them from overpowering the cookies.

Chill the dough to improve structure and prevent the cookies from spreading too much while baking.

How to Customize Your Smores Cookies

There’s plenty of room for creativity with Smores Cookies. For a richer, more intense flavor, swap semisweet chocolate chips for dark chocolate chunks. If you love a nutty twist, add a dollop of peanut butter to the dough or mix in peanut butter chips. Want something a bit more festive? Experiment with using flavored marshmallows or seasonal variations of chocolate.

To cater to dietary needs, you can also adjust the recipe. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend and use gluten-free graham crackers. For those avoiding dairy, a plant-based butter and dairy-free chocolate will still yield a delicious result without compromising on taste or texture.

What to Serve With This Recipe

Smores Cookies pair wonderfully with a variety of beverages and desserts. A classic glass of cold milk or hot chocolate is a perfect complement, bringing out the rich, chocolatey notes of the cookies. For a more sophisticated twist, serve the cookies warm with a scoop of vanilla or chocolate ice cream. The contrast of the warm cookie and cold ice cream creates a delightful experience, reminiscent of a campfire dessert but elevated for any occasion.

Frequently Asked Questions

Can I freeze the cookie dough?
Absolutely. Form the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container. When ready to bake, no need to thaw—simply add a few extra minutes to the bake time.

How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies can stay fresh for up to 4 days. To extend their life, refrigerate them for up to a week or freeze for up to three months.

Can I use different types of chocolate?
Yes, feel free to experiment. Dark chocolate provides a rich, intense flavor, while milk chocolate offers a creamier, sweeter touch. You can even try white chocolate for a different, yet equally delightful, variation.

What if my marshmallows spread too much during baking?
If some marshmallows expand too much and cause the cookies to lose shape, you can use a round cookie cutter or a knife to reshape them while they’re still warm on the baking sheet.

Storage and Leftovers

For optimal freshness, store Smores Cookies in an airtight container at room temperature. If you prefer them warm, reheating the cookies in the microwave for about 10 seconds will revive the gooey texture of the marshmallows and chocolate. Alternatively, you can warm them in a low-temperature oven for a few minutes to bring back that freshly-baked feel.

If you plan to keep the cookies for a longer period, freezing them is an excellent option. Allow the cookies to cool completely before storing them in a freezer-safe bag or container. When ready to enjoy, either leave them at room temperature to thaw or warm them briefly in the oven for a freshly-baked experience.

Ingredients

10 tbsp unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour (180g)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cornstarch
1/4 tsp salt
3/4 cup semisweet chocolate chips
1 cup mini marshmallows or marshmallow bits, divided
4 graham crackers (56g)
1 Hershey’s chocolate bar (1.55 oz)

Instructions

Start by chopping the graham crackers into rough pieces along with the Hershey’s chocolate bar. Tear the mini marshmallows in half—this prevents them from expanding excessively during baking, which helps maintain the cookie’s shape.

In a separate mixing bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda until well-combined. Set this dry mixture aside.

Using an electric mixer (either hand or stand), cream the room temperature butter, granulated sugar, and light brown sugar until the texture becomes smooth and creamy—about 2 minutes. Add in the egg and vanilla extract, and continue mixing until fully integrated. Scrape down the sides of the bowl to ensure everything is evenly incorporated, then give it another quick mix.

Slowly add the dry ingredients into the butter mixture, mixing on low speed until just combined. Be careful not to over-mix.

Set aside a small portion of the halved marshmallows for later use, then fold the remaining marshmallows, semisweet chocolate chips, and chopped graham crackers into the dough. Mix on low speed, ensuring everything is just blended.

Cover the dough and refrigerate for at least an hour, allowing the flavors to meld and the dough to firm up.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll about two tablespoons of dough into balls and place them on the baking sheet, leaving approximately 2 inches of space between each ball to allow room for spreading.

Bake the cookies for 8 minutes. Remove the baking sheet and press a few of the reserved marshmallow pieces and chocolate bar chunks into the tops of the cookies. Return the cookies to the oven and bake for an additional 2-3 minutes, just until the marshmallows turn golden and the edges set.

If any cookies spread out too much due to excess marshmallow, use a round cookie cutter or knife to gently reshape them while still warm. Let the cookies cool completely on the baking sheet before transferring to a wire rack. Enjoy your smores cookies!