The Ultimate Gourmet S’mores Cookie Recipe

The Ultimate Gourmet S’mores Cookie Recipe

There’s something magical about the combination of graham crackers, marshmallows, and chocolate—it’s the nostalgic taste of campfires and summer nights. But what if you could enjoy that classic s’mores flavor in a soft, chewy cookie? Enter the S’mores Cookie, a delightful twist on the beloved treat that’s perfect for any occasion. Whether you’re hosting a party, packing a lunchbox, or just craving something sweet, this recipe is a guaranteed crowd-pleaser. Let’s dive into how to make these irresistible cookies!

Why You’ll Love This Recipe

• Easy to Make: No campfire required! These cookies come together in under 30 minutes.

• Perfect Texture: Soft and chewy with gooey marshmallows and melty chocolate.

• Versatile: Great for bake sales, parties, or a cozy night in.

• Kid-Friendly: A fun recipe to make with little helpers.

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Ingredients

Here’s what you’ll need to make about 24 cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 cup graham cracker crumbs (about 8 full sheets)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semi-sweet chocolate chips

• 1 cup mini marshmallows

• 1/2 cup crushed graham crackers (for topping, optional)

Step-by-Step Instructions

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-30 minutes

1. Preheat and Prep:
   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.

2. Cream the Butter and Sugars:
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). This step is key for achieving that perfect cookie texture!

3. Add Wet Ingredients:
   Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!

5. Fold in the Goodies:
   Gently fold in the chocolate chips and mini marshmallows. The marshmallows might stick a bit, but that’s okay—they’ll melt into gooey perfection in the oven.

6. Scoop and Shape:
   Use a cookie scoop or tablespoon to portion out the dough into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets. If desired, press a few extra marshmallows and chocolate chips into the tops for a picture-perfect finish.

7. Bake to Perfection:
   Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool.

8. Cool and Enjoy:
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with crushed graham crackers for an extra touch of s’mores flair!

Baking Tips for Success

• Don’t Overbake: These cookies are meant to be soft and chewy, so take them out of the oven when the edges are just golden.

• Chill the Dough: If the dough feels too sticky, chill it in the fridge for 15-20 minutes before scooping.

• Use Fresh Marshmallows: Stale marshmallows won’t melt as well, so make sure yours are fresh!

• Customize It: Add a drizzle of melted chocolate or a sprinkle of sea salt for a gourmet touch.

Nutritional Facts (Per Cookie)

• Calories: 180

• Total Fat: 8g

• Saturated Fat: 5g

• Cholesterol: 25mg

• Sodium: 100mg

• Total Carbohydrates: 25g

• Dietary Fiber: 1g

• Sugars: 15g

• Protein: 2g

Frequently Asked Questions

1. Can I use large marshmallows instead of mini ones?
Yes, but chop them into smaller pieces to ensure even distribution and melting.

2. How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough or baked cookies for up to 2 months.

3. Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour and graham crackers with gluten-free alternatives.

4. Why did my marshmallows melt too much?
Marshmallows are naturally sticky and will spread in the oven. To minimize this, avoid overloading the dough with marshmallows and bake at the recommended temperature.

Final Thoughts

There’s no denying the charm of a classic s’more, but these S’mores Cookies take the experience to a whole new level. With their soft, chewy texture and gooey pockets of marshmallow and chocolate, they’re sure to become a favorite in your household. So grab your apron, preheat that oven, and get ready to bake up a batch of pure nostalgia. Don’t forget to share your creations with us—we’d love to see your s’mores cookie masterpieces!

Happy baking! 🍪🔥

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