Easy S'mores Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1½ cups all-purpose flour (180g)
02 -
½ teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
1 teaspoon cornstarch
05 -
¼ teaspoon salt
06 -
10 tablespoons unsalted butter, room temperature
07 -
¼ cup granulated sugar
08 -
½ cup light brown sugar
09 -
1 egg
10 -
1 teaspoon vanilla extract
→ S'mores Mix-ins
11 -
¾ cup semisweet chocolate chips
12 -
1 cup mini marshmallows, torn in half (or marshmallow bits)
13 -
1 Hershey's chocolate bar (1.55oz), chopped
14 -
4 graham crackers (56g), roughly chopped
# Instructions:
01 -
Start by chopping up your graham crackers and Hershey's bar into chunks. Cut those mini marshmallows in half - this step is key to preventing them from getting too wild in the oven!
02 -
Whisk together your flour, salt, baking powder, baking soda, and cornstarch in a bowl. Set this aside for now.
03 -
Beat your room temperature butter with both sugars until it's nice and creamy (about 2 minutes). Mix in the egg and vanilla until well combined, scraping down the bowl as needed.
04 -
Gradually mix the flour mixture into your butter mixture on low speed. Then gently stir in most of the marshmallows (save a handful for later), chocolate chips, and graham crackers. Don't overmix!
05 -
Pop your dough in the fridge for at least an hour. When ready, heat oven to 350°F and roll dough into 2-tablespoon sized balls, placing them about 2 inches apart on lined baking sheets.
06 -
Bake for 8 minutes, then top with those reserved marshmallows and Hershey's pieces. Back in the oven for 2-3 more minutes until done. If any marshmallows try to escape, just nudge them back in place with a cookie cutter while they're still hot!
# Notes:
01 -
Using real Hershey's chocolate bars gives these cookies that authentic s'mores taste
02 -
Let the cookies cool completely on the baking sheet - they need time to set up