Description
Love marshmallows and chocolate? These s’mores cookies have it all: graham cracker bases, melty chocolate, and toasted marshmallows on top, plus extra marshmallows baked into the soft, chewy dough. This easy recipe makes 12 large, bakery-style cookies, perfect for a quick dessert, holiday cookie boxes, or a sweet treat anytime.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose or bread flour (250g)
- 1 teaspoon baking soda(6g)
- 1/4 teaspoon salt (1g)
- 2 teaspoons espresso powder (6g)
- 1/2 cup unsalted softened butter (1 stick, 112g)
- 1/4 cup dark brown sugar (55g, packed)
- 1/4 cup white granulated sugar (52g)
- 1 large egg (47g)
- 2 teaspoons vanilla extract (8g)
- 1/2 cup dark chocolate chips
- 1/2 cup mini marshmallows (plus optional 1/4 cup more for decorations)
- 6 honey graham cracker sheets (almost one sleeve)
- 1 Hersey chocolate bar (12 pieces)
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking soda, salt, and espresso powder until fully combined. Set aside.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the softened butter, brown sugar, and white sugar until the mixture resembles wet sand. Add the egg and vanilla extract, then continue mixing until fully combined.
- Combine the two mixtures and toppings: Add the flour mixture to the wet mixture in two additions, mixing on low speed until just incorporated. Add the chocolate chips and marshmallows (1/2 cup only), then mix slowly until just combined.
- Preheat and assemble: Preheat the oven to 350°F. Break each graham cracker sheet in half to make two squares. Make 12 squares and arrange them on a half sheet baking pan. Divide the dough evenly into 12 portions and place one portion on top of each graham cracker. For a beautiful presentation, top each cookie with a small rectangle of Hershey’s chocolate and one or two extra mini marshmallows. Lightly press the marshmallows onto the dough so they stay in place. Make sure the marshmallows sit on top, not on the side.
- Bake and broil: Bake for about 10 minutes on the top rack, until the cookie edges are set. Switch the oven to broil (500°F). Broil just until the marshmallows are toasted, about 2 minutes, watching closely to avoid burning. Remove from the oven and let the cookies cool on the tray and enjoy!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American