S'mores Cookies
A graham cracker cookie base, swirled with marshmallow fluff, studded with milk chocolate chips, and topped with a toasty marshmallow. A delicious summertime treat - no campfire required.
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Ingredients
- ½ cup (1 stick, 113 g) butter, softened
- ½ cup (130 g) dark brown sugar
- ¼ cup (45 g) sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (200 g) graham cracker crumbs *
- ⅔ cup (80 g) flour
- 1 cup (170 g) milk chocolate chips
- 1 cup (130 g) marshmallow fluff (optional)
- ~28 marshmallows
Instructions
- Preheat oven to 350℉.
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, baking soda, and salt. Mix until well combined, making sure to scrape down the sides of the bowl.
- Add graham cracker crumbs and mix to combine.
- Add flour and mix until just combined.
- Fold in chocolate chips.
- (optional) Add dollops of marshmallow fluff and gently fold into dough leaving pockets of fluff throughout.
- Scoop 2 tbsp (#40 cookie scoop) balls of dough onto a prepared baking sheet.
- Bake 4-5 minutes before adding a marshmallow to the top of each cookie. Bake for an additional 5-6 minutes or until edges are set.
- (optional) Gently press down on the marshmallow with the bottom of a clean glass to flatten slightly.
- Allow the cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
*Approximately 13-14 graham cracker sheets yield 2 cups of crumbs.