S'mores Cookies

Yield: 20 cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Large plate stacked with smores cookies.

Bring the campfire dessert indoors with this S'mores Cookies recipe! Chocolate chip cookies are flecked with graham cracker crumbs and filled with a melty marshmallow center. Everything you love about S'mores--without the mess!

Ingredients

1 cup salted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ cup graham cracker crumbs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 ½ - 2 cups mini marshmallows

Instructions

Preheat oven to 350℉. Line a cookie sheet with parchment paper. Set aside.
With an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add flour and baking soda half at a time, until well combined.
Fold in graham cracker crumbs and chocolate chips, reserving some chips to press into the tops of the cookies.
Using a 1 Tablespoon cookie scoop, scoop cookie dough into the palm of your hand and flatten into a circle (about 2-inches to 2 ½-inches). Place on parchment paper at least 4 inches apart (I put 4 cookies on a sheet at a time).
Place 5-7 mini marshmallows onto the center of each cookie dough circle. Using the 1 Tablespoon scoop, grab another scoop of cookie dough, flatten in your hand and place gently over the mini marshmallows.
Press edges of the top and bottom discs together so that melted marshmallow doesn't come out when baking. Repeat for remaining cookies. Press a few extra mini marshmallows and chocolate chips on top, before baking, if desired.
Bake in a preheated oven for 12-14 minutes. The cookies will have lightly golden edges, but be sure to not OVERBAKE them. You want them a little soft in the center (I always err on undercooking vs overcooking).
Cool on the cookie sheet until the cookies can be transferred to a cooling rack without breaking apart, about 10-15 minutes.

Notes

Don’t forget the parchment paper. The parchment prevents the gooey marshmallow center from sticking to your baking sheet. It helps with easy removal of the cookies after baking and easy clean up.
Close the sides of the cookie dough. Before baking, make sure the top and bottom sides of the cookie dough are touching. This will keep the marshmallow from leaking out of the cookie as it bakes. Gently smooth the sides together with your finger. The more rounded the findal cookie dough ball is after filling it with marshmallows, the better. It helps the cookie hold a circular shape as it bakes and flattens.
Storing. Transfer the cooled cookies to an airtight container. Store at room temperature and enjoy within 4-5 days for best taste.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 169mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.