S'mores Cookies
Soft, buttery graham cracker cookies topped with dark chocolate and toasted marshmallow – the perfect late-summer treat, ready in 30 minutes.
Equipment
- Baking Sheet
- Stand mixer or hand mixer
- Medium Cookie Scoop
- Rolling Pin or Zip-Top Bag
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 cup graham cracker crumbs (about 1 sleeve, crushed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract, pure
- 12-14 large marshmallows (full-size)
- 12-14 squares thick dark or milk chocolate (e.g. Hershey's or 70% cacao bar)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Crush the graham crackers: Place one sleeve in a zip-top bag and crush with a rolling pin until you have fine crumbs with small pebbly pieces. Measure out 1 cup.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides.
- Beat in egg and vanilla on low speed until combined. Mixture may look slightly curdled.
- Add dry ingredients in two additions, mixing on low just until no streaks of flour remain. Do not overmix.
- Cover bowl and refrigerate dough for at least 20 minutes. This is essential to prevent spreading.
- Scoop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart. Bake at 350°F for 8-9 minutes – edges should be set and lightly golden, centers still soft.
- Remove from oven. Gently press a chocolate square into center of each cookie, then top with a marshmallow, pressing lightly to stick.
- Switch oven to broil. Return baking sheet to middle rack. Broil for 45-60 seconds, watching constantly, until marshmallow puffs and develops brown spots. Pull immediately.
- Let cookies cool on baking sheet for exactly 5 minutes before transferring to wire rack. Serve warm.
Notes
Storage: Baked (untopped) cookies keep in airtight container for up to 3 days. Add toppings and broil when ready. Scooped dough freezes for up to 3 months – bake from frozen, adding 2-3 minutes to first stage. Reheat in toaster oven at 350°F for 5 minutes; do not microwave. Don't walk away from the broiler – the difference between perfect and burnt is about 15 seconds. Chill the dough or marshmallow slid right off. Use a kitchen torch if broiler makes you nervous. Let cool on pan for 5 minutes – crucial for set.