S’mores Cookies

S’mores Cookies

These are the cookies of your dreams. I’m not going to try and tell you that they taste like a s’more pulled from a blazing campfire beneath a starry filled sky. They’re definitely don’t. Actually, in my opinion, they’re better. Truth be told about our family campfires, I usually burn the crap out of my marshmallows. I also never able to melt the chocolate. Usually the best thing about my campfire s’more is the graham cracker. The same is true here.

These cookies have all the flavour of s’mores with none of the cooking let downs. But the best part is definitely the graham flour. It delivers an added sweetness that doesn’t overwhelm the cookie. You’ll also finally get the perfect s’more bite with these small bits of marshmallow that caramelize and give the ultimate goo factor.

I’m not saying you should throw in the towel on campfires or making S’mores–Every summer deserves at least one night under the stars. Look at it this way, you no longer have to stress over achieving the perfect s’mores. You can actually enjoy the stars because you know the perfect s’mores are just an easy baking project away. This also gives you permission to NOT eat the one that fell in the sand that your sweet and generous offspring doesn’t want.

Baking Note: Be sure to keep an eye on the cookies while they’re in the oven. You don’t want to overcook them or the marshmallows will completely melt.

Photo by Ashley van der Laan

S’mores Cookies

Prep Time1 hr 15 mins
Cook Time10 mins

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsps vanilla extract
  • 1/2 cup graham flour, (about 8 -10 squares of graham crackers)
  • 1 1/2 cups all-purpose flour
  • 2 tsps cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk or dark chocolate chips
  • 12 mini marshmallows, torn or snipped in half

Instructions

  • In a stand mixer or with a hand mixer, add your butter and sugars and cream together until fluffy, about 3 – 5 minutes. Add your egg and vanilla. Scrape down the sides of the mixer as needed.
  • In a food processor, add your graham crackers and process until they are the consistency of flour, about 3 minutes. Pour into a bowl and whisk together with all-purpose flour, corn starch, baking soda and salt.
  • Add flour mixture to butter until combined. Stir in chocolate chips and marshmallow pieces. Chill dough in refrigerator for 30 – 60 minutes.
  • Preheat the oven to 350 and line two baking sheets with parchment.
  • Roll heaping tablespoons of dough in your hands to create about 30 balls. Place balls on prepared baking sheets and bake in the oven for 8 – 10 minutes or until cookies edges are brown and crispy but center is soft. Repeat with remaing balls.
  • Allow cookies to cool and then enjoy

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