Description
Hello, cookie lovers! If you’re a fan of gooey, marshmallow-filled treats, you’re in for a real delight with this Gooey Marshmallow S’mores Cookies recipe. These cookies combine all the nostalgic flavors of classic campfire s’mores—crunchy graham crackers, rich chocolate, and fluffy marshmallows—into a deliciously chewy and indulgent cookie. Whether you’re baking them for a family treat or a gathering with friends, these s’mores cookies are bound to be a hit. Let’s dive into the recipe!
Ingredients
- 1 ½ cups all-purpose flour – This forms the base of your cookie dough, giving it structure.
- 1 teaspoon baking soda – To help the cookies rise and achieve the perfect texture.
- ½ teaspoon salt – Balances the sweetness and enhances the flavor.
- ½ cup unsalted butter, softened – Provides richness and keeps the cookies soft.
- ½ cup brown sugar – Adds moisture and a deep caramel flavor to the cookies.
- ¼ cup granulated sugar – For sweetness and a slight crispiness on the outside.
- 1 large egg – Acts as a binder for the cookie dough.
- 1 teaspoon vanilla extract – For a hint of warmth and depth of flavor.
- ½ cup mini marshmallows – The star ingredient that gives these cookies their gooey texture.
- 1 cup chocolate chunks – Use semi-sweet or milk chocolate for a classic s’mores flavor.
- ½ cup crushed graham crackers – Adds the signature crunch and flavor of s’mores.
Substitution Tip: If you’re gluten-intolerant, you can easily swap the all-purpose flour for a gluten-free flour blend. For a dairy-free option, use a plant-based butter and dairy-free chocolate.
Instructions
Step 1: Preheat your oven
Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent your cookies from sticking and ensure an even bake.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dough.
Step 3: Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes.
Step 4: Add the wet ingredients
Next, add the egg and vanilla extract to the butter mixture. Continue to beat until fully combined and smooth.
Step 5: Combine dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, mixing slowly until a dough forms. Be careful not to overmix the dough—just stir until the flour is incorporated.
Step 6: Fold in the extras
Now, gently fold in the chocolate chunks, crushed graham crackers, and mini marshmallows. These ingredients are what give the cookies their signature s’mores flavor.
Step 7: Scoop and bake
Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow them to spread.
Step 8: Bake
Bake for 10-12 minutes or until the edges of the cookies are golden and the marshmallows are slightly melted. Keep an eye on them to ensure the marshmallows don’t burn.
Step 9: Cool and enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up while still maintaining their gooey center.
Notes
- Use room temperature butter: Softened butter helps achieve a smoother, more consistent dough, which will result in a better texture for your cookies.
- Chill the dough: If your dough feels too soft, refrigerate it for about 30 minutes before baking. This will help the cookies maintain their shape.
- Evenly space the marshmallows: When folding in the marshmallows, make sure they are evenly distributed in the dough. This ensures that every bite has that gooey, marshmallow goodness.
- Add extra chocolate chunks: For a more indulgent treat, sprinkle a few extra chocolate chunks on top of the cookie dough balls before baking.