Easy Thick & Chewy S'mores Cookies
These S'mores Cookies are thick, chewy, studded with chocolate chips and Teddy Grahams, all stuffed with a whole marshmallow for maximum gooeyness and fun. This 1-bowl recipe is quick and easy to make and channels all the best parts of a s'more without the need for a campfire!
Servings: 20 large cookies, approximately
Ingredients
- 227 grams (2 sticks) unsalted butter cold and cubed
- 250 grams (1 ¼ cups) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs PLUS 1 extra yolk separated when cold, then brought to room temp
- 375 grams (2 ¾ cups + 2 Tablespoons) all-purpose flour measured accurately
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 170 grams (1 cup) semi-sweet or milk chocolate chips
- 75 grams (1 cup) Teddy Grahams or coarsely chopped graham crackers, if preferred - plus more for topping
- 20 large marshmallows
- Flaky sea salt for topping, optional
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium until incorporated, about 1 minute. Scrape down the sides and the bottom of the bowl well.
- Add the flour, baking powder, baking soda, and salt. Mix on low until almost incorporated. Scrape down the sides and entire bottom of the bowl.
- Add the chocolate chips and Teddy Grahams. Mix on low until just combined.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion the cookies into 20 large balls. If the dough is very soft, place the dough balls in the fridge for about 15 minutes to firm up slightly.
- Using your fingers, flatten each dough ball out to about 3" in diameter. Place a whole marshmallow inside each cookie dough disc and wrap the edges of the dough around the marshmallow, covering most of the marshmallow but leaving some visible on top. Place on prepared baking sheets, marshmallow side up, leaving a few inches to allow for spreading.
- Optional: Place the portioned, stuffed cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours, for thicker, chewier cookies with a deeper, more developed flavor.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 12 minutes, or until lightly golden brown at the edges but still slightly damp-looking on top. Top each cookie with an additional Teddy Grahams, additional chocolate chips, and a sprinkle of flaky sea salt, if desired.
- Allow cookies to cool on pans for at least 15 minutes before serving. Use caution when biting into the center or breaking apart if the cookies are still warm, as the marshmallow will be hot.
Notes
Shaping Thicker Cookies: Immediately out of the oven, run a round cookie cutter that’s slightly larger in size than the cookies around the edges of the hot cookies. This pulls their edges in slightly and makes uniform, perfectly round, slightly thicker cookies.
Storage: Once completely cooled, S'mores Cookies can be stored inside an airtight container for about 4 days.
Important Note: Use caution once the cookies are baked, as the marshmallow center becomes extremely hot during baking. Wait until cookies have cooled for at least 15 minutes before touching, picking up, serving, or eating the cookies.
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