Description
These s’mores cookies are soft and chewy in the center and loaded with chocolate chips. They are topped with toasted marshmallows, crunchy graham crackers, and Hershey’s milk chocolate.
Ingredients
- 1 & 3/4 (220g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (114g) unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- 4 graham crackers, broken into small pieces
- 1/2 cup mini marshmallows, torn or cut in half
Optional
- Hershey’s chocolate bar for topping, about 1 & 1/2 bars. You can reduce the chocolate chips by half if adding Hershey’s chocolate on top
Instructions
- In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.
- Using an electric handheld mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together. Mix in the egg and vanilla extract.
- Stir in the flour mixture until just combined and fold in chocolate chips.
- Using a medium cookie scoop, drop rounded cookie dough onto a parchment paper-lined cookie sheet or large Tupperware container.
- Top each cookie with 3-4 mini marshmallows (use sticky end to attach) and 3-4 graham cracker pieces. Chill in the fridge for one hour.
- Preheat oven to 350F. Place the cookie dough 2″ apart on a parchment paper-lined cookie sheet. Bake for 10 minutes or until the edges just start to brown.
- Optional – immediately place one Hershey’s chocolate piece on each cookie while they are still warm. Let cool on cookie sheet for 5-10 minutes before transferring to cooling rack.
Notes
Leftover cookies can be stored in an airtight container at room temperature for 3-5 days. Please note that the graham crackers start to soften after 3 days. Cookies are best the day of.