CAMPFIRE TREATS, BAKED TO PERFECTION
These s’mores cookies are like a campfire hug in a bite-sized package, with gooey marshmallows, chocolatey goodness, and graham cracker crunch.
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CAMPFIRE DREAM COOKIES (AKA S’MORES COOKIES)
Let’s be honest, s’mores are the epitome of summer fun. The gooey marshmallow, the chocolatey goodness, and that perfectly toasted graham cracker – it’s a match made in campfire heaven. But who says we need to wait for a camping trip to indulge in this classic treat? I’ve taken all the s’more-y goodness and packed it into a chewy, delicious cookie. These s’mores cookies have all the goodies we love about s’mores but in the convenient of your own kitchen.
I know what you’re thinking: “Cookies? Really?” Trust me, these aren’t just any cookies. They’re s’more cookies!
NOTES BEFORE YOU BAKE
- At room temperature, the cookies will keep fresh for 3 days
- In the freezer, they will keep for 1 month
- You can substitute the marshmallow fluff with mini marshmallows
S’MORES COOKIES RECIPE
total Time
1 hour 25 minutes
yield
18
Ingredients
- 113 grams – Unsalted butter, softened
- 145 grams – Granulated sugar
- 1 Large egg
- 2 grams – Vanilla extract
- 84 grams – Chocolate chips
- 115 grams – All-purpose flour
- 33 grams – Cocoa powder
- 3 grams – Kosher salt
- 2 grams – Baking powder
- 1 gram – Baking soda
- 30 grams – Graham crackers, broken in quarter size chunks
- 70 grams – Marshmallow fluff
Steps
1
Preheat the oven to 350 F. Line 2 sheet pans with parchment paper.
2
In a medium bowl whisk the flour, cocoa powder, salt, baking powder, and baking soda and set aside.
3
In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar on medium-high for 2-3 minutes until well combined.
4
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes.
5
Add the dry ingredients to the mixing bowl and mix on low speed until just combined, about 1 minute.
6
Paddle the chocolate chips and graham crackers until just combined.
7
Scoop in the marshmallow fluff and fold it in using a rubber spatula.
8
Scoop the dough onto the prepared pan sitting next to each other and let them chill in the fridge for up to 1 hour.
9
Place them on another prepared baking pan about 2″ apart. Bake them for 8-10 minutes.
10
Let the cookies cool on the pans, then transfer to a plate or an airtight container for storage.
