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S'mores Cookies

These S'mores Cookies blend chewy, gooey, and crispy textures capturing the nostalgic flavors of classic s'mores, making them a delightful treat for all.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter (room temperature) This creamy base adds richness to the cookies.
  • 1 cup dark brown sugar Adds depth and moisture, giving the cookies a lovely, chewy texture.
  • 1/2 cup white sugar Balances the sweetness and contributes to the cookie's lightness.
  • 2 large eggs (room temperature) Essential for binding, providing structure and a touch of richness.
  • 1 teaspoon vanilla extract A fragrant and warm note that rounds out the flavors beautifully.
  • 3 cups all-purpose flour The backbone of any cookie, providing necessary structure.
  • 1 teaspoon baking soda Helps the cookies rise and achieve the perfect soft texture.
  • 1 teaspoon kosher salt Enhances the sweetness while providing depth of flavor.
  • 1/2 cup semisweet chocolate chips For that classic chocolatey goodness.
  • 1/2 cup bittersweet chocolate chips (or chunks) Adds richness and a deeper chocolate flavor.
For assembly
  • 4 graham crackers (broken in half) Brings the iconic s'mores crunch and flavor.
  • 2 bars Hershey's chocolate bars (or another chocolate of your choice) Essential for that creamy chocolate layer.
  • 8 large marshmallows The star ingredient that melts beautifully and adds gooeyness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to prepare for baking.
  2. In a large mixing bowl, use a hand mixer or stand mixer to beat together the room temperature butter, dark brown sugar, and white sugar until creamy. Add in the eggs and vanilla extract, mixing until smooth and fluffy.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  4. Gradually pour the dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semisweet and bittersweet chocolate chips gently.
  5. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Assembly and Baking
  1. On the prepared baking sheet, lay out the graham crackers, spacing them evenly. Place two pieces of your chosen chocolate on top of each Graham cracker, followed by a marshmallow.
  2. Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough gently over it to form a thick cookie. Repeat for a total of 8 large cookies.
  3. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the cookies are golden brown.
  4. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough longer than 30 minutes if you have extra time. Consider adding a pinch of cinnamon or using a different type of chocolate for a unique twist. Store leftovers in an airtight container.