Description
Delight in the nostalgic flavors of campfire s’mores transformed into soft, chewy cookies loaded with mini marshmallows, graham cracker pieces, and rich chocolate chips, topped with toasted marshmallows and chunks of Hershey’s chocolate for an irresistible treat.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 1/2 cups graham crackers broken into small pieces (about 9-10 crackers)
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Cookie Topping
- 4 1/2 cups mini marshmallows (total 2 cups used, 1 1/2 cups in dough, 1/2 cup for topping)
- 1 1/2 cups graham crackers broken into small pieces (remaining 1/2 cup for topping)
- 2 Hershey's bars broken into pieces
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375° F. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Beat together for 2-3 minutes until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time and add vanilla extract. Continue beating well until fully combined and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Marshmallows, Graham Crackers, and Chocolate Chips: Fold in 1 1/2 cups of mini marshmallows, 1 1/2 cups of broken graham crackers, milk chocolate chips, and semisweet chocolate chips. Stir until evenly distributed but be gentle to keep the marshmallows intact.
- Form Cookies on Baking Sheets: Using a cookie scoop or spoon, drop 2-3 tablespoon sized balls of dough onto the prepared baking sheets, leaving enough space between each to allow for spreading.
- Initial Bake: Bake in the preheated oven for 10 minutes until cookies are almost done and just set.
- Add Toppings: Remove the cookies from the oven and carefully press 4-5 additional mini marshmallows, extra graham cracker pieces, and pieces of Hershey’s chocolate on top of each cookie.
- Final Bake and Optional Toasting: Return the baking sheets to the oven and bake for an additional 1-2 minutes until the cookies are fully baked and marshmallows start to melt. Optionally, switch the oven to broil for a brief period to toast the marshmallows on top, watching carefully to prevent burning.
- Cool and Store: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire cooling rack. Store completely cooled cookies in an airtight container at room temperature for up to 4-5 days.
Notes
- For best results, use room temperature butter for easier creaming and fluffier cookies.
- Breaking graham crackers into small pieces ensures better texture and distribution throughout the dough.
- Keep an eye on the marshmallows when broiling—they can brown and burn very quickly.
- You can substitute mini marshmallows with regular sized cut into smaller pieces if necessary.
- Store cookies in an airtight container to maintain softness and prevent marshmallow topping from hardening.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
