Description
Gooey marshmallow and melted chocolate nestled between graham cracker-studded cookies define this irresistible s’mores cookies recipe. Campfire nostalgia meets bakery magic, inviting you to savor childhood memories with each delightful, chocolatey bite.
Ingredients
Scale
Base Ingredients:
- 1 cup (226 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) light brown sugar, packed
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 3/4 cups (345 grams) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1/3 cup finely ground graham cracker crumbs
Mix-ins:
- 1 1/2 heaping cups chocolate chips (milk, semi-sweet or dark)
- 8 full size marshmallows, halved
- 16 soft caramels, each cut into 3 pieces
Instructions
- Slice marshmallows into halves and place in freezer for firm texture. Heat oven to 375F and prepare baking sheets with parchment paper.
- Using electric mixer, blend butter and sugars until light and airy, approximately 4 minutes. Incorporate eggs individually, then mix in vanilla extract.
- Combine dry ingredients including flour, baking soda, cornstarch, and salt in separate bowl. Gradually integrate dry mixture into wet ingredients, mixing until just incorporated.
- Fold graham cracker crumbs and chocolate chips into cookie dough, distributing evenly throughout mixture.
- Portion dough into 2-ounce portions. Create small indentation in center of each cookie ball. Carefully nestle frozen marshmallow half and caramel pieces inside, completely encasing filling with dough.
- Arrange cookie dough balls 2-3 inches apart on prepared baking sheets. Bake for 9-10 minutes, targeting golden edges while maintaining slightly soft centers. Allow cookies to rest on baking sheet for 5-10 minutes after removing from oven.
Notes
- Freezing marshmallows prevents them from melting completely during baking, creating gooey pockets of sweetness in each cookie.
- Using room temperature eggs helps them blend smoothly into the butter and sugar mixture, ensuring a more uniform dough texture.
- Slightly underbaking allows cookies to remain soft and chewy, with a perfect balance between crisp edges and tender centers.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading and maintain the cookies’ shape.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg