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Ooey Gooey S'mores Cookies

I am a wife, a mom, a high school teacher, crafter, baker, and so much more. I love trying my hand at new things. Adventures are everywhere.

Ooey gooey s'mores cookies!

Ooey gooey s'mores cookies!

S'mores Deliciousness Without the Mess

I love s'mores, but they are a huge mess—and I do not always have a campfire handy. These cookies bring the goodness of a s'more to a convenient cookie form. The marshmallows' gooeyness and the melted decadent chocolate chips combined with the graham cracker crumbs make for a winning combination.

Yummy, chewy s'mores cookies

Yummy, chewy s'mores cookies

Cook Time

Prep timeCook timeReady inYields

5 min

12 min

17 min

2 dozen cookies

Ingredients

  • 3/4 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulate sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 2 cups flour
  • 1 cup graham cracker crumbs
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup marshmallow bits (I used mini marshamallows)

Instructions

  1. Combine the softened/melted butter with the brown sugar and the granulated sugar. Using your mixer, mix until light and fluffy.
  2. Add in the egg, egg yolk, and vanilla. Beat until fluffy.
  3. In a separate bowl, combine baking soda, cornstarch, salt, flour, and graham cracker crumbs. Stir thoroughly.
  4. Gradually add the dry mix to your wet mixture. Mix until all is combined well.
  5. Add the marshmallow bits and chocolate chips. Fold these in until combined throughout the dough.
  6. Line the cookie sheet with parchment paper. Form the dough into balls and evenly place them on the cookie sheets.
  7. Bake for 8-10 minutes. Let the. cookies cool completely before removing them from the cookie sheet.
Brown sugar and granulated sugar

Brown sugar and granulated sugar

My Best Baking Tip

In the past I've had the experience of preparing an entire recipe—only to bite into the finished product and realize that something is wrong. I would discover that I had forgotten some essential ingredient.

What I do now to avoid this mistake is is to look at my recipe card, take out all of the ingredients, and set them on the counter. As I use each ingredient I return it to the cabinet. This has helped so much, especially if I have distractions while combining everything.

Dough mixture ready for the marshmallows and chips

Dough mixture ready for the marshmallows and chips

Take out two bowls. You will use one bowl for the main dough, including the wet ingredients. You will use the other bowl for the dry ingredients. Doing the ingredients in this manner allows you to slowly combine the dry ingredients with less mess and better control over the mixture.

Make sure to set the butter out ahead of time to soften. If necessary, you can microwave it for a few seconds. I prefer to let it soften ahead of time.

Combine the softened butter, brown sugar, and granulated sugar until the mixture is fluffy. Once the mixture is light and fluffy, you can add the large egg, the yolk, and the vanilla extract. Again, you will mix until fluffy.

In the other bowl, combine the baking soda, cornstarch, salt, flour, and graham cracker crumbs. These graham cracker crumbs can be purchased already finely pulverized to a fine powder, or you can buy the crackers whole and crumb them yourself. Doing the whole cracker method allows you to have larger, chunky crumbs in the mix. This is totally up to your preference.

Combine the dry mix gradually with the wet mixture and thoroughly mix. Now it is time to fold in the remaining ingredients. Gently fold in the marshmallow bits and the chocolate chips.

Now is the time to grab your cookie dough baller. Place the dough balls evenly on your parchment paper. There is no need to flatten the cookie dough balls. The cookies will naturally spread and make for a soft center once baked.

Let the cookies cool thoroughly before removing them from the cookie sheet.

Marshmallows and chocolate chips

Marshmallows and chocolate chips

Marshmallow Bits or Small Marshmallows

I have made these cookies both ways. The tiny traditional marshmallows liquify and add moisture and gooeyness to the cookies. If you use the marshmallow bits, they will not liquefy as much as the miniature marshmallows will. The little marshmallows will sometimes run across the cookie sheet away from the cookie if they are near the edge of the dough ball you place on the cookie sheet. This is not a problem, though. It does not make for a "cute" cookie.

The marshmallow bits remain intact. This is a choice of what type of cookie you would prefer.

You can purchase the marshmallow bits in small jars on your grocer's baking aisle.

S'more cookie dough balls

S'more cookie dough balls

A Hit with My Family

These cookies were a tremendous hit with my family. Even my brother-in-law, who is a chocolate chip traditionalist, really enjoyed these.

I received comments about how moist and delicious they were. This fabulous cookie adds goodness to the traditional chocolate chip cookie. The marshmallows and graham crackers, by no means, detract from the chocolate chips.

© 2022 April McMichael