S’mores Cookies
The Ultimate S’mores Cookie
I cannot get enough of these s’mores cookies when I make them. They stay soft and chewy and are so rich and decadent!
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I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!
A Few Notes:
-If you press a couple marshmallows on top of the cookies right before they go in the oven, they toast really nicely. The marshmallows in the dough will melt and caramelize so you won’t see them in the end.
-You can freeze the dough and save it for later. Just make the dough, form into discs, then freeze like that. Just let them thaw for about 20 minutes before baking, and note that they’ll take longer to bake.
S’mores are such a nostalgic treat and it’s fun to incorporate them in a number of desserts. I’ve done cheesecake, pie, cake, but I haven’t done cookies! These chocolate cookies have marshmallows, chocolate chips and graham crackers in them for a chewy decadent treat!
Prep Time: 10 Minutes
Chill Time: 45 Minutes
Bake Time: 12 Minutes
Total Time: 1 Hour 15 Minutes
Makes around 15 Cookies
Ingredients:
½ Cup (113g) Softened Unsalted Butter
1 ¼ Cups (250g) Brown Sugar, Packed
1 Large Egg plus One Egg Yolk, Room Temp
2 Tsp (8g) Vanilla Extract
2 Tbs (20g) Milk
1 3/4 Cups (210g) All Purpose Flour
½ Tsp (2g) Salt
½ Tsp (2g) Baking Soda
½ Cup (50g) Cocoa Powder
¼ Tsp (1g) Cream of Tartar
1 Cup (55g) Mini Marshmallows
1 Cup (180g) Semisweet Chocolate Chips
1/2 Cup Creamy Peanut Butter (optional)
Oreo Cookies (optional)
Directions:
1. In a bowl, combine the flour, salt, baking soda, cocoa powder, and cream of tartar. Set aside.
2. In a separate bowl, cream the butter and brown sugar together for 2-3 minutes, until fluffy. Add the egg and egg yolk and combine, then add the vanilla and milk and combine.
3. Add the dry mixture and mix until the dough just comes together, then add the marshmallows, chocolate chips, peanut butter if using, and graham cracker crumbs and mix on a low speed until combine.
4. Cover the dough with plastic wrap and chill for 45 minutes, then preheat your oven to 350 Degrees F (180C).
5. Line a couple cookie sheets with parchment paper and use either a spoon or a 1 ¾ inch cookie scoop to scoop the dough onto the sheets, placing them 2 inches apart. Gently press the dough down about halfway. If you want to make bigger/smaller cookies, note that the baking time will vary. For this size cookie, bake for 15-17 minutes, until set. If you want to put an Oreo in the center of the cookies, use a 2 3/4 inch cookie scoop for each cookie, flatten it into a disk in your hand, place the Oreo in the center, then fold the dough around the Oreo, making a thick disk shape. This may be messy, so use gloves if you have them! The baking time should be about the same if you do it this way.
6. Remove from the oven and allow to cool for 10 minutes before moving and eating.
-Store in an airtight container at room temperature for up to 3 days.
smores cookies
