Smores Cookies: Marshmallow Chocolate Delight Recipe

S’mores Cookies: Marshmallow Chocolate Bliss in Every Bite! Are you ready to experience the campfire classic in a whole new, utterly irresistible way? Imagine sinking your teeth into a soft, chewy cookie, bursting with the gooey goodness of melted marshmallow and rich, decadent chocolate. That’s exactly what these s’mores cookies deliver – a taste of summer nostalgia, no campfire required!

The humble s’more, a treat born from the Girl Scouts in the early 20th century, has captured hearts (and taste buds) for generations. Its simple combination of graham crackers, chocolate, and toasted marshmallow is pure genius. But what if we could elevate this beloved treat, making it even more convenient and portable? Enter: the s’mores cookie!

People adore s’mores for their delightful combination of textures and flavors. The crisp graham cracker, the melty chocolate, and the pillowy marshmallow create a symphony of sensations that’s simply addictive. These s’mores cookies capture that magic perfectly, offering a soft, chewy texture that complements the gooey marshmallow and rich chocolate chunks. Plus, they’re incredibly easy to make and perfect for sharing (or not!). Whether you’re looking for a fun baking project with the kids or a crowd-pleasing dessert for your next gathering, these cookies are guaranteed to be a hit. Get ready to experience the ultimate comfort food – one delicious bite at a time!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup graham cracker crumbs (about 14 full graham crackers, finely crushed)
• 1 ½ cups semi-sweet chocolate chips
• 1 ½ cups mini marshmallows
• Optional: Coarse sea salt, for sprinkling

Preparing the Dough:

1. First things first, let’s cream together the butter and sugars. In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step – it’s crucial for achieving that perfect cookie texture! I like to use my stand mixer with the paddle attachment, but a hand mixer works just as well. Just make sure your butter is truly softened, not melted.
2. Next, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract adds a lovely warmth to the cookies, complementing the chocolate and marshmallow flavors.
3. Now for the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies. We want soft and chewy cookies, so mix until the flour is just incorporated.
5. Stir in the graham cracker crumbs. These add that signature s’mores flavor and a delightful texture to the cookies. Make sure the graham crackers are finely crushed for the best results. I usually use a food processor, but you can also crush them in a zip-top bag with a rolling pin.
6. Finally, fold in the chocolate chips and mini marshmallows. I like to use a rubber spatula for this step to avoid overmixing. Gently fold in the chocolate chips and marshmallows until they are evenly distributed throughout the dough. Reserve a handful of chocolate chips and marshmallows to press into the tops of the cookies before baking – this makes them look extra appealing!

Chilling the Dough:

1. This is a crucial step for preventing the cookies from spreading too thin while baking. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough allows the butter to solidify, which helps the cookies hold their shape in the oven. I find that 1 hour is the sweet spot for me, but even 30 minutes will make a difference.

Baking the Cookies:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
2. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a cookie scoop for consistent sizing, but you can also use a spoon.
3. Gently press a few extra chocolate chips and mini marshmallows into the tops of each cookie. This makes them look extra pretty and ensures that everyone gets a good dose of chocolate and marshmallow in every bite.
4. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on the cookies while they’re baking, as they can go from perfectly baked to overbaked very quickly. The baking time will vary depending on your oven, so start checking them at 9 minutes.
5. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
6. Optional: Sprinkle with coarse sea salt while the cookies are still warm. The salt enhances the sweetness of the chocolate and marshmallows and adds a delightful salty-sweet contrast.

Tips and Variations:

• For extra gooey marshmallows: Broil the cookies for the last minute of baking, watching them very carefully to prevent burning. This will toast the marshmallows and make them extra gooey and delicious.
• Add chopped chocolate: Instead of chocolate chips, use chopped chocolate for a richer, more intense chocolate flavor.
• Use different types of chocolate: Experiment with different types of chocolate, such as milk chocolate, dark chocolate, or white chocolate.
• Add nuts: Add chopped nuts, such as pecans or walnuts, for added texture and flavor.
• Make them gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Store the cookies: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freeze the dough: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, simply bake the frozen dough balls as directed, adding a few extra minutes to the baking time.

Troubleshooting:

• Cookies spreading too thin: Make sure your butter is not too soft. If it’s melted, the cookies will spread too thin. Also, make sure you’re chilling the dough for at least 30 minutes.
• Cookies are too dry: Don’t overbake the cookies. They should be slightly soft in the center when you remove them from the oven.
• Cookies are too hard: Overmixing the dough can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.

Enjoy!

I hope you enjoy making and eating these delicious s’mores cookies! They’re perfect for a party, a potluck, or just a cozy night in. Let me know in the comments if you try them and what you think! Happy baking!

Conclusion:

Okay, friends, let’s be honest: you’ve scrolled this far because you’re intrigued, and rightfully so! These S’mores Cookies aren’t just another cookie recipe; they’re a portal to campfire memories, a burst of gooey goodness, and a guaranteed crowd-pleaser. Seriously, from the perfectly chewy cookie base to the melty chocolate chunks and the toasted marshmallow crown, every single bite is an explosion of flavor and texture that will have you reaching for another before you even finish the first. I truly believe this recipe is a must-try for anyone who loves the classic s’mores combination.

But what makes these cookies truly special is how easy they are to customize. Feeling adventurous? Try swapping out the milk chocolate chunks for dark chocolate for a richer, more intense flavor. Or, if you’re a peanut butter fanatic like me, add a swirl of peanut butter to the dough before baking for an extra layer of deliciousness. You could even experiment with different types of marshmallows! Mini marshmallows mixed into the dough create pockets of gooey sweetness, while jumbo marshmallows toasted on top offer a dramatic and decadent finish. For a fun twist, consider using flavored marshmallows like strawberry or vanilla bean. The possibilities are truly endless!

Serving Suggestions and Variations:

These cookies are fantastic on their own, warm from the oven, but they also pair beautifully with a scoop of vanilla ice cream for an extra indulgent dessert. Imagine a warm s’mores cookie melting into a cold scoop of ice cream – pure bliss! For a fun party idea, set up a s’mores cookie bar with different toppings like sprinkles, chopped nuts, and caramel sauce. Your guests will love creating their own personalized s’mores cookie masterpieces. And if you’re looking for a unique gift idea, package these cookies in a cute box or tin – they’re sure to be a hit!

Don’t be intimidated by the slightly longer baking time; it’s crucial for achieving that perfect chewy texture. And remember, the key to perfectly toasted marshmallows is to keep a close eye on them during the last few minutes of baking. You want them golden brown and slightly puffed, but not burnt. Trust me, the extra attention is worth it!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a s’mores cookie adventure! I promise you won’t regret it. This smores cookies recipe is about to become your new go-to for satisfying that sweet tooth and creating unforgettable memories.

I’m so excited for you to try these cookies! Once you’ve baked a batch (or two!), please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Happy baking, and may your kitchen always be filled with the sweet aroma of s’mores!

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