Print
Six S'mores cookies on parchment paper

S’mores Cookies

  • Author: Maria
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Total Time: 13 hours
  • Yield: 18 cookies 1x
  • Category: Cookies

Description

Easy S’mores Cookies are addictive and such a fun twist on the traditional campfire treat.  Brown butter, chocolate, graham crackers, and gooey marshmallows make these cookies drool-worthy.


Scale

Ingredients

  • 170 g (3/4 cup) unsalted butter
  • 210 g (1 1/2 cups) all-purpose flour
  • 3.2 g (1/2 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 100 g (2 large) eggs
  • 165 g (3/4 cup) light brown sugar
  • 70 g (1/3 cup) granulated sugar
  • 7 g (2 teaspoons) pure vanilla extract
  • 113 g (4 oz) semisweet chocolate, chopped
  • 45 g (2/3 cup) broken graham crackers, about 3 sheets
  • 100g (1 cup) marshmallows, each cut into 4 pieces

Instructions

  1. In a small saucepan, melt the butter over medium-high heat.  Continue to heat, while occasionally stirring, until the butter has brown specks throughout.  Careful not to burn the butter.  Remove from heat and transfer to a large bowl.  Set aside to cool, but not thicken.
  2. In a medium bowl, sift together the flour, baking soda, and salt.
  3. Once the butter is at room temperature, add the eggs, both sugars, and vanilla extract.  Whisk together until smooth and thoroughly combined.
  4. Add the dry ingredients to the butter mixture and fold together until combined.  Add the chopped chocolate and mix just until incorporated.  Carefully fold in broken graham crackers and marshmallows.
  5. Cover the bowl with plastic wrap and refrigerate for at least two hours or preferably overnight.
  6. Remove your cookie dough from the refrigerator and allow to come to room temperature.  Preheat your oven to 350°F/177°C.  Line two baking sheet pans with parchment paper.  Using a large ice cream scoop, scoop 18 cookie dough balls, and line them on your prepared sheet pans, allowing for plenty of space for spreading.
  7. Bake, one sheet at a time, for 10-11 minutes or until the edges are lightly golden brown and the centers still look slightly underbaked.  Allow the cookies to cool a couple of minutes on the hot sheet pan and then transfer them to a wire rack to cool completely.

Notes

  1. Make-Ahead:  You can make the cookie dough and chill it in the refrigerator for up to 3 days.
  2. Storage:  Store in an airtight container at room temperature for up to 1 week.
  3. Freezing:  Freeze unbaked cookie balls for up to 3 months.  When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe.  If baking without thawing, allow for an extra 2-3 minutes of baking time.

Keywords: summer dessert recipe, s'more variation, s'more recipe