Smores Cookies

These soft and chewy cookies are loaded up with graham cracker pieces, mini marshmallows and chocolate chips. Ready in 25 minutes and no dough chilling required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake Time 10

Total Time 25

Servings cookies

Calories 232

Author Gabby Kislanko

Equipment

Ingredients

¾ cup salted butter, softened (regular or dairy free)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tbsp vanilla extract
¾ tsp salt (increase to 1 tsp if using unsalted butter)
¾ tsp baking soda
2 cup + 2 tbsp all-purpose flour
¾ cup dark, semisweet, or milk chopped chocolate
1 cup graham crackers, chopped or crushed
1 cup mini marshmallows

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Mix in the flour, salt, and baking soda until combined. Stir in the graham crackers, chopped chocolate, and mini marshmallows.
Form the dough into 2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Be sure to cover any mini marshmallows that are exposed with cookie dough, or else they'll melt and make a mess. Add a piece of chocolate on top of the dough before baking if desired!
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Measuring Flour: Please, please, please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Butter: if necessary, butter can be replaced with coconut oil (solid at room temperature, not melted)

Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even dairy free white chocolate chips.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 4-5 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition