Smores Cookies

Print Recipe

5 from 5 votes

All of your childhood memories in one cookie!

These Smores Cookies are thick and chewy, filled with chocolate chips, graham crackers and marshmallows

Prep Time20

Cook Time11

Total Time1 31

Servings: 16 cookies

Author: Maria Corcuera

Ingredients

3/4 Cup brown sugar tightly packed
1/2 Cup granulated sugar
1 Cup unsalted butter room temperature
1 large egg room temperature
1 large yolk room temperature
2 teaspoons vanilla extract
2 Cups all-purpose flour
3/4 teaspoons baking soda
1 teaspoon salt
1 Cup mini marshmallows torn in half
3/4 Cup semi sweet chocolate Chips
4 cookies Graham crackers in small chunks
1.5 ounces (1 bar) Hershey's milk chocolate broken into sections

Instructions

In a mixing bowl mix sugars and butter, until no lumps are visible. Whisk in eggs and vanilla and mix
3/4 Cup (165 g) brown sugar, 1/2 Cup (100 g) granulated sugar, 1 Cup (227 g) unsalted butter, 1 large egg, 2 teaspoons vanilla extract, 1 large yolk
Mix in dry ingredients until just combined. Do not over mix!* reserve a handful of marshmallows to top, then fold in the remaining marshmallows, graham crackers and chocolate chips to the batter and distribute evenly
2 Cups (250 g) all-purpose flour, 3/4 teaspoons (0.8 teaspoons) baking soda, 1 teaspoon salt, 1 Cup (50 g) mini marshmallows, 3/4 Cup (135 g) semi sweet chocolate Chips, 4 cookies Graham crackers
Place a plastic wrap on top, directly touching the dough and covering it completely; refrigerate for at least 1 hour and up to 3 days. Remove from the fridge and let it come at room temperature for 10 minutes
Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 3 Tablespoon cookie scoop or ice cream scoop, form cookies and place them on prepared parchment paper 2.5 inches apart
Bake for 10 minutes, remove from the oven, add remaining marshmallows and Hershey's chocolate on top, then finish baking for an additional 2 minutes.
If you want your cookies looking perfectly round and all the same size, you can use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow, like the top part of a glass) and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when the cookies are right out of the oven and they're still warm
Add the reserved marshmallows and Hershey's chocolate on top.
Let the cookies sit in the cookie sheet for 2-3 minutes (or until being able to handle them without braking them), then transfer to a wire rack to cool completely
1.5 ounces (42.5 g) (1 bar) Hershey's milk chocolate

Notes

* Leave eggs outside of fridge for 30 min prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes

* Over mixing the dough can result on cakey, hard cookies, instead of chewy and soft

Nutrition