Smores Cookies
$0.00 Cooking Fee
Serving Size: 2 cookies
https://preppykitchen.com/smores-cookies
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
- Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
- Refrigerate dough for an hour or more.
- Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
- Leave on pan to cool completely.
Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.
If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.
Cook Times
Ingredients
Ingredients
- 1 1/2 cup all-purpose flour for 20 cookies use 180g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon corn starch
- 3/4 cup semi-sweet chocolate chips
- 10 tablespoon unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Kosher salt
- 1 cup mini marshmallow marshmallow bit divided
- 1.5 ounce chocolate bar
- 4 graham crackers
Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, WhiskNutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | Iron: 3mg
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