S'mores Cookies

The origins of s'mores can be traced back to the early 20th century, with the first recorded recipe appearing in a Girl Scouts publication in 1927. The name "s'more" is a contraction of "some more," which perfectly captures the irresistible nature of this treat. As families and friends gathered around campfires, the process of roasting marshmallows and assembling the s'mores became a cherished ritual, bonding people through shared experiences and laughter.

Embark on a delightful baking adventure with Heavenly S'mores Cookies, the perfect blend of graham crackers, rich chocolate, and gooey marshmallows transformed into soft, chewy treats. This article guides you through crafting these nostalgic cookies, ideal for any occasion or a cozy night in. Discover the history of s'mores, the significance of sharing sweet moments, and tips for achieving that perfect balance of flavors. Make memories as you enjoy this scrumptious twist on a timeless favorite!

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Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup graham cracker crumbs (fine)

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup additional chocolate chips for topping

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until creamy and smooth, about 2-3 minutes.

Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add this dry mixture to the wet mixture, stirring until combined but not overmixed.

Fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Press a few additional chocolate chips into the top of each dough ball for an extra chocolatey touch.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For extra gooeyness, if desired, you can toast some extra marshmallows and place them on top of the cookies just before serving.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies