Name: Gooey S'mores Cookies Recipe - Easy & Delicious
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Approx. 16 cookies
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature; ¾ cup (150g) granulated sugar; ¾ cup (150g) light brown sugar, packed; 1 large egg plus 1 egg yolk, at room temperature; 2 teaspoons vanilla extract; 2¾ cups (345g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon cornstarch; 1 teaspoon kosher salt; ⅓ cup finely ground graham cracker crumbs; 1½ heaping cups chocolate chips (milk, semi-sweet or dark); 8 full-size marshmallows, halved horizontally; 16 soft caramels (like Werther's), each cut into 3 small pieces

S’mores Cookies are more than just a treat; they’re a portable portal to childhood campfire memories and pure, unadulterated joy. Who can resist the irresistible combination of gooey marshmallow, rich chocolate, and crum extractbly grabeef ham cracker, all nestled within a soft, chewy cookie? It’s a symphony of textures and flavors that instantly transports you to starry nights and crackling fires, even if you’re simply in your own kitchen. What makes these S’mores Cookies so universally beloved is their ability to capture the essence of that iconic campfire dessert in a convenient, bite-sized package. Unlike the sometimes messy, always fleeting experience of making s’mores over an open flame, these cookies offer that same delightful taste with perfect consistency every time. They’re a hug in cookie form, perfect for sharing (or not!) at parties, potlucks, or just as a special weekend indulgence.

Why You’ll Adore These S’mores Cookies

The Ultimate Comfort Food

Ingredients:

1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, packed
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup finely ground grabeef ham cracker crum extractbs
1½ heaping cups chocolate chips (you can use a mix of milk, semi-sweet, or dark chocolate for complexity)
8 full-size marshmallows, halved horizontally
16 soft caramels (like Werther’s), each cut into 3 small pieces

Making the Dough

Creaming the Butter and Sugars

This is where the magic begin extracts to create a tender and chewy cookie. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Using an electric mixer on medium speed, cream these ingredients together until the mixture is light and fluffy, and has a pnon-alcoholic ale, uniform color. This process typically takes about 3-5 minutes. Be sure to scrape down the sides and bottom of the bowl a few times to ensure everything is incorporated evenly. The fluffiness of this mixture is key to the cookie’s texture.

Adding Wet Ingredients

Once the butter and sugars are perfectly creamed, it’s time to add the eggs and vanilla extract. Add the large egg and the egg yolk to the bowl. Mix on low speed until just combined. Overmixing at this stage can lead to tough cookies, so be gentle. Next, add the vanilla extract and mix for another 30 seconds until everything is smoothly incorporated. The aroma of vanilla will start to fill your kitchen, a promising sign of deliciousness to come!

Incorporating Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt. This ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rising. Now, gradually add this dry mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Again, resist the urge to overmix. The dough will be thick and slightly sticky.

Adding the S’mores Elements

Now for the fun part that makes these S’mores Cookies truly special! Gently fold in the finely grounbeef hamraham crum extractker crumbs and the chocolate chips. You want to distribute these throughout the dough without overworking it. If using a mix of chocolate chips, ensure they are spread evenly. This is also the time to gently incorporate the caramel pieces. Be careful not to crush the caramel too much, as you want little pockets of gooeyness. The dough should now have visible flebeef ham of graham cracker and chocolate, and hints of caramel.

Forming and Baking the Cookies

Scooping agin extractArranging

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking. For consistently sized cookies, I like to use a medium cookie scoop (about 2 tablespoons). Scoop the dough and roll it gently into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Don’t flatten them; the dough will spread on its own.

The Marshmallow Magic

This step is crucial for achieving the signature S’mores look and gooey center. Once the cookies are on the baking sheet, gently press two marshmallow halves (cut side down) into the top of each cookie dough ball. You want the marshmallow to be slightly embedded in the dough. This way, as the cookies bake, the marshmallow will melt and spread, creating that classic S’mores topping.

Baking to Perfection

Place the baking sheets in the preheated oven. Bake for 9 to 12 minutes, or until the edges of the cookies are lightly golden brown and the centers still look slightly underbaked. The marshmallows will have puffed up and started to turn a beautiful golden-brown color, and possibly even slightly toasted. Keep a close eye on them during the last few minutes as marshmallows can go from perfectly toasted to burnt very quickly!

Cooling and Enjoying

Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This allows them to set up slightly, preventing them from falling apart. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. The caramel will continue to melt and become wonderfully gooey as they cool. For the ultimate S’mores experience, serve them warm or at room temperature. They are best enjoyed within a few days, but trust me, they won’t last that long!

Conclusion:

And there you have it! Your kitchen is now filled with the irresistible aroma of freshly baked S’mores Cookies. These delightful treats perfectly capture the essence of campfire magic in every chewy, chocolatey, and marshmallowy bite. We hope you enjoyed the process as much as you’ll enjoy devouring them. These S’mores Cookies are fantastic served warm, straight from the oven, allowing the gooey marshmallow and melty chocolate to truly shine. They also pair beautifully with a cold glass of milk or even a hot cup of coffee. Don’t be afraid to get creative with them! You can try adding a sprinkle of sea salt on top before baking for a sweet and salty contrast, or even experiment with different types of chocolate chips, like dark or milk chocolate, to tailor them to your preference. The key is to have fun and enjoy the delicious results. We encourage you to share these S’mores Cookies with friends and family – they’re guaranteed to be a crowd-pleaser!

Frequently Asked Questions about S’mores Cookies:

Q: How can I prevent my marshmallows from burning when baking S’mores Cookies?

A: A great tip to prevent marshmallow burning is to lightly toast them over a low flame (like from a gas stove or a kitchen torch) before adding them to the cookies during the last few minutes of baking. Alternatively, you can cover the cookies loosely with foil during the final minutes of baking if you notice the marshmallows browning too quickly.

Q: Can I make S’mores Cookies ahead of time?

A: Yes, you can! You can prepare the cookie dough balls and refrigerate them for up to 2 days or freeze them for up to 2 months. When ready to bake, place frozen dough balls directly on the baking sheet (add a few extra minutes to the baking time) or let chilled dough balls come to room temperature for about 15-20 minutes before baking as per the recipe.