These Soft and Chewy S’mores Cookies bring the nostalgic taste of campfire s’mores into a delightful, gooey cookie form. They combine the essential elements of s’mores—graham crackers, chocolate, and marshmallows—in a buttery, soft-baked cookie that’s loaded with flavor. The cookies are perfectly chewy, with crisp edges and a soft, gooey center, making them an irresistible treat for both kids and adults alike.
Ingredients:
- For the Dough:
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- Pinch of salt, optional and to taste
- For the Mix-Ins:
- 1 cup coarsely chopped graham crackers (about 4 full-size cracker sheets)
- 2 cups semi-sweet chocolate chips (1 bag, 12 ounces)
- 1 ¼ cups marshmallow bits
Instructions:
- Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 5 minutes. The butter should be well-creamed and fully integrated with the sugars, creating a smooth base for your dough.
- Add the Egg and Vanilla:
- Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed until fully incorporated, making sure to scrape down the sides of the bowl as needed.
- Incorporate the Dry Ingredients:
- Stop the mixer, and add the flour, cornstarch, baking soda, and a pinch of salt. Mix on low speed until just combined, about 1 minute. Be careful not to overmix; you want the dough to stay light and tender.
- Fold in the Mix-Ins:
- Add the coarsely chopped graham crackers, chocolate chips, and marshmallow bits. Mix on low speed or fold in by hand until evenly distributed throughout the dough. Be gentle to avoid breaking up the graham crackers too much.
- Chill the Dough:
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds of dough. Flatten each mound slightly with your palm. Place the cookie dough mounds on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days. Chilling the dough is essential to prevent the cookies from spreading too much during baking, which ensures a thicker, chewier cookie.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat baking mat or spray with nonstick cooking spray. Arrange the chilled cookie dough mounds on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake for 8 minutes, or until the edges are set and the tops are just beginning to set. The centers should still be slightly undercooked and glossy. If you want cookies with ooey-gooey, s’mores-like centers, do not bake longer than 9 minutes, as they will firm up as they cool.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling. This cooling time allows the cookies to firm up slightly while still maintaining their soft, gooey centers.
Tips:
- Chilling the Dough: Don’t skip the step of chilling the dough. It helps control the spread of the cookies during baking, resulting in thicker, chewier cookies. For best results, chill the dough overnight.
- Marshmallow Bits: Use marshmallow bits rather than regular marshmallows. The bits are designed to hold up better in baking and won’t melt into a gooey mess.
- Rotating Trays: If you’re baking multiple trays, rotate them halfway through the baking time to ensure even baking.
- Serving Suggestions: These cookies are perfect on their own, but for an extra indulgent treat, try sandwiching them around a scoop of vanilla ice cream for a s’mores ice cream sandwich.
These Soft and Chewy S’mores Cookies are perfect for any occasion, whether it’s a cozy night in or a summer barbecue. They capture the essence of the classic s’more in a form that’s easy to enjoy any time of the year!
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