S’Mores Cookies (Edit recipe)

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.

45 minutes

11 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	9 g
Carbohydrates:	22 g
Protein:	4 g
Cholesterol:	19 g
Sodium:	121 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 18

Ingredients

170 gram Unsalted Butter, (3/4 cup)
210 gram All Purpose Flour, (1 1/2 cups)
0.5 tsp Baking Soda
0.5 tsp Salt
2 whole Eggs
165 gram Light Brown Sugar, (3/4 cup)
70 gram Granulated White Sugar, (1/3 cup)
2 tsp Pure Vanilla Extract
113 gram Semi-Sweet Chocolate Baking Bar, chopped (4 ounces)
3 whole Graham Crackers, broken
100 gram Marshmallows (gluten-free), each cut into 4 pieces (1 cup)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan, melt the butter over medium-high heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Be careful not to burn the butter. Remove from heat and transfer to a large bowl. Set aside to cool, but not thicken.
In a medium bowl, sift together the flour, baking soda, and salt.
Once the butter is at room temperature, add the eggs, both sugars, and vanilla extract. Whisk together until smooth and thoroughly combined.
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.
Cover the bowl with plastic wrap and refrigerate for at least two hours or preferably overnight.
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.
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

Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Storage: Store in an airtight container at room temperature for up to 1 week. 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.