S'mores Cookies

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My S'mores Cookies are a delicious take on the classic s'mores. You will love this cookie, reminiscent of your favorite campfire treat.

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Calories: 173kcal

3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter (198 grams) room temperature
3/4 cup granulated sugar (150 grams)
3/4 cup light brown sugar (165 grams)
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup graham cracker pieces (35 grams)
16 large marshmallows cut in half

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment beat together the butter with the sugars until it is light and fluffy, about 3 to 6 minutes.
14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.
2 teaspoons vanilla extract, 2 large eggs
Add all of the flour mixture and either fold it in with a spatula at first or turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Gently stir in the chocolate chips and graham cracker pieces.
1 cup chocolate chips, 1/2 cup graham cracker pieces
Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Create an indent in the ball and add a 1/2 marshmallow piece. Place marshmallow side up on the prepared baking sheet. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges.
16 large marshmallows
Allow to rest outside of the oven on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely. These are best when enjoyed after cooling. Store in an airtight container for up to a week.