Pay attention to the oven temperature.

While 350 is the default for most recipes, I bake this at 375. You want that higher heat to crisp those edges but keep the center soft and chewy.

More notes about that soft, chewy center.

To keep that center soft and chewy, you want to use cold butter. There is no need to chill this dough, but do use cubed cold butter.

Here, I use a cookie scoop that is the equivalent of 2 Tablespoons. I space my dough balls a few inches apart to accommodate any spreading, and I flatten them out just a tiny bit. You don't want them too flat since we are working to keep the center soft. Below is a reference photo. The dough balls on the left are straight out of the scoop. The dough balls on the right have been flattened just enough to even them out.

Don't mix the marshmallows into the dough.

OK, this makes for more work, but I've tried it both ways and it's better to add the marshmallows to the top part way through baking. Mixed in marshmallows get sticky and over baked in spots. I want the marshmallows to bake just enough to get a little soft in the center with a hint of golden color. Adding the marshmallows to the top allows them to set into the cookie, but retain their marshmallow qualities. It will give you that nice marshmallow stretch when you break the cookie in two!

The dough is really, really good!

While I should not suggest that you consume dough that contains raw eggs, I've been eating cookie dough for a very long time with no regrets. Oatmeal cookie dough has always been may favorite, but this S'mores Cookie dough rivals it. There is something about the bits of graham cracker in the cookie dough that is amazing. If you decide to brave raw eggs, you just might thank me.

S'mores Cookies - Just Desserts Bakehouse

Name: S'mores Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: dessert
Ingredients: 1 cup butter, cold and cubed; 1 cup brown sugar; 1 cup granulated sugar; 2 eggs; 1 teaspoon vanilla; 2 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 6 full graham crackers (what you find in the package before breaking); 4 oz chopped chocolate (3-4 regular sized Hersheys candy bars if using)*; 1 cup mini marshmallows*

S’mores Cookies

Print Recipe

Crispy edges and soft chewy center loaded with bits of graham cracker, chocolate chunks, and topped with marshmallow make for fun S’mores Cookies!

Author: Darla McVay
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: cookies
Cuisine: dessert

Ingredients

Scale

1 cup butter, cold and cubed

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

6 full graham crackers (what you find in the package before breaking)

4 oz chopped chocolate (3–4 regular sized Hersheys candy bars if using)*

1 cup mini marshmallows*

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Instructions

Preheat oven to 375 and line baking pans with parchment.

Mix butter and sugars until well incorporated. Add the eggs and and vanilla, and mix to combine. Add the flour, baking powder, salt, and baking soda and mix until the dough comes together. Stir in the crumbled graham crackers and chocolate.

Scoop dough into balls of about 2 Tablespoons each. Press the dough balls slightly to even them out. Bake the cookies for 7-8 minutes until golden on the edges and almost set in the center. There should be just a hint of gloss remaining in the center of the cookies. Remove the cookies from the oven and gently press 4-5 mini marshmallows into the tops of the soft, warm cookies. Return the cookies to the oven and bake for an additional two minutes. Cookies should be just set and marshmallows will have puffed a bit. Ideally, the marshmallows will have just a hint of golden color.*

Allow the cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.

Notes

A standard Hersheys chocolate bar is 1.55 oz. I used 4 bars in my cookies, but decide how chocolatey you want your cookies to be.

1 cup of marshmallows is an estimate. I put 4-5 marshmallows on each cookie, sometimes maybe 6 marshmallows. Decide what looks right to you.

Once the cookies have been topped with marshmallows and returned to the oven keep a close eye on them. Over baked marshmallows loose their pillowy softness and collapse into sticky caramelized sugar.

Keywords: S'mores, cookies, graham cracker, chocolate, marshmallow

Find it online: https://justdessertsbakehouse.com/smores-cookies/