S'mores Cookies

 

If there’s one dessert that screams summer, it’s s’mores. That melty, gooey combo of graham crackers, marshmallows, and milk chocolate is basically a campfire classic. But what if you want all that nostalgic flavor without the smoke and the sticky fingers? That’s where these s’mores cookies come in.

I made a batch of these the other day, and they were insanely good. Chewy, golden cookies packed with pockets of melted chocolate and gooey toasted marshmallows, with bits of graham cracker in every bite. They’ve got that warm, fireside vibe, but you don’t need a fire pit or even skewers - just your oven and a sweet tooth.

Ingredients:

• 1 cup unsalted butter, softened

• 3/4 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 2 tsp cornstarch

• 1 tsp baking soda

• 1 tsp salt

• 2 cups mini marshmallows, divided

• 2 cups graham crackers, broken into small pieces, divided

• 1 cup milk chocolate chips

• 2 Hershey’s bars, broken into pieces

How to Make Them:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

2. Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until smooth and fluffy. I used a hand mixer, but you can also go old-school with a wooden spoon and elbow grease.

3. Add the eggs and vanilla extract. Mix until combined.

4. Stir in the flour, cornstarch, baking soda, and salt. Mix just until the dough comes together - don’t overdo it.

5. Fold in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups mini marshmallows, and the milk chocolate chips. Make sure everything’s evenly mixed in so you get the perfect bite every time.

6. Scoop the dough into balls (I used a cookie scoop) and place them on the prepared baking sheet, leaving space between each one. Bake for about 10 minutes - just until the edges are set but the centers are still soft.

7. Remove from the oven and gently press the remaining marshmallows, graham cracker pieces, and Hershey’s bar chunks into the tops of each cookie.

8. Pop the tray back in the oven for 2 more minutes to melt everything together, then switch to broil for just a minute or two - watch closely! You want the marshmallows golden and toasty, not burnt.

9. Let them cool on the pan for a few minutes, then transfer to a wire rack (or just eat one warm, I won’t judge).

These cookies have that perfect chewy texture with just the right amount of crunch from the graham crackers and those gooey marshmallow tops that are totally irresistible. These will be a summer staple!

Let me know if you try them! I’d love to hear what you think or how you put your own spin on the recipe!