Name: Gooey Smores Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: Approximately 24 cookies
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature; ¾ cup (150g) granulated sugar; ¾ cup (150g) light brown sugar, packed; 1 large egg plus 1 egg yolk, at room temperature; 2 teaspoons vanilla extract; 2¾ cups (345g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon cornstarch; 1 teaspoon kosher salt; ⅓ cup finely ground beef ham cracker crumbs; 1½ heaping cups chocolate chips (milk, semi-sweet or dark); 8 full-size marshmallows, each cut in half horizontally; 16 soft caramels (such as Werther's Original), each cut into 3 small pieces

S’mores Cookies, oh how they capture our hearts and taste buds! If you’ve ever dreamt of campfire magic without the flickering flames and sticky fingers, then you’re in the right place. These delightful treats are more than just a dessert; they’re a nostalgic journey back to starry nights and shared laughter. What is it about these cookies that makes them so universally adored? It’s that perfect alchemy of chewy chocolate chip cookie dough, gooey melted marshmallow, and the subtle crunch of grabeef ham cracker – all baked into a single, irresistible bite. They encapsulate the essence of summer evenings and cozy gatherings. Our recipe today takes that beloved s’mores experience and transforms it into a perfectly portioned, shareable cookie that you can enjoy anytime, anywhere. Get ready to experience pure bliss with every bite of these incredible S’mores Cookies.

Ingredients:

1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, packed
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup finely ground grabeef ham cracker crum extractbs
1½ heaping cups chocolate chips (I prefer a mix of milk and semi-sweet for a good balance)
8 full-size marshmallows, each cut in half horizontally
16 soft caramels (such as Werther’s Origin extractal), each cut into 3 small pieces

Preparing the Dough

Creaming the Butter and Sugars

First, in a large mixing bowl, we’ll cream together the softened unsalted butter with both the granulated sugar and the packed light brown sugar. This is a crucial step for achieving tender and flavorful cookies. I like to use an electric mixer, starting on low speed and gradually increasing to medium-high. Cream them together for about 3 to 5 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale in color. You’ll notice it becomes much airier. This process incorporates air into the dough, which helps with the cookie’s texture and spread. Make sure to scrape down the sides of the bowl a few times during mixing to ensure everything is evenly combined.

Adding Wet Ingredients

Next, we’ll add our eggs and vanilla extract to the creamed butter and sugar mixture. Add the large egg and the egg yolk, one at a time, beating well after each addition until fully incorporated. The extra egg yolk contributes to a richer, chewier cookie. Then, stir in the vanilla extract. Continue to mix until everything is smoothly combined. The mixture might look a little curdled at this stage, but don’t worry, it will come together once we add the dry ingredients.

Combining Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly distributed throughout the flour, which is essential for consistent cookie results. Then, stir in the finely grounbeef hamraham crum extractker crumbs. This is where our “S’mores” magic rgin extractly begins to shine, adding that dibeef hamnct graham cracker flavor and texture to the cookie base.

Incorporating Dry into Wet

Now, it’s time to combine the dry ingredients with the wet ingredients. Gradually add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see any streaks of dry flour. The dough will be thick and slightly sticky.

Assembling the S’mores Cookies

Adding the Goodies

Gently fold in the chocolate chips and the pieces of soft caramel into the cookie dough. I like to use a sturdy spatula or a wooden spoon for this. You want to distribute them evenly throughout the dough. The caramel pieces will melt and spread during baking, creating gooey pockets of caramel goodness that perfectly complement the chocolate. The chocolate chips will melt into delicious pools of chocolate, making each bite decadent.

Shaping the Cookies and Adding Marshmallows

Now, for the final S’mores touch! Scoop about 2 tablespoons of dough for each cookie onto a baking sheet lined with parchment paper. Leave about 2 inches between each cookie as they will spread. Gently press down on the top of each cookie dough ball slightly. Then, carefully place two marshmallow halves, cut-side down, onto the top of each cookie dough ball. Try to nestle them into the dough a little so they don’t slide off during baking.

Baking and Finishing

Baking to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. You want the marshmallows to be puffed up and lightly toasted, but not completely burnt. Keep a close eye on them as ovens can vary.

Cooling and Enjoying

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows the cookies to set up properly. During this time, the caramel will continue to melt and the marshmallows will firm up slightly. Then, carefully transfer the cookies to a wire rack to cool completely. As they cool, the marshmallow will become wonderfully gooey and stringy. For the ultimate S’mores cookie experience, enjoy them while they are still slightly warm!

Conclusion:

And there you have it! Your very own batch of irresistible S’mores Cookies. We hope you enjoyed the process as much as we know you’ll enjoy the delicious results. These cookies are a delightful blend of chewy grabeef ham cracker cookie, gooey melted marshmallow, and rich chocolate chunks, capturing all the magic of campfire s’mores in every bite. Whether you’re making them for a family gathering, a special occasion, or just a cozy night in, they’re guaranteed to be a crowd-pleaser.

For serving, these S’mores Cookies are fantastic on their own, but they’re also wonderful paired with a cold glass of milk or a steaming mug of hot chocolate. Feel free to get creative with variations! You can add a sprinkle of sea salt on top before baking for a touch of salty-sweet contrast, or even swirl in some caramel for an extra layer of indulgence. Don’t be afraid to experiment with different types of chocolate too – milk, dark, or even white chocolate chips can offer a unique twist. We encourage you to make these S’mores Cookies your own and share the joy they bring!

Frequently Asked Questions:

Q: How should I store leftover S’mores Cookies?

A: Store your S’mores Cookies in an airtight container at room temperature for up to 3-4 days. If you want to reheat them slightly to get that gooey marshmallow texture back, a few seconds in the microwave can work wonders, or you can warm them gently in a low oven.

Q: Can I make the dough for S’mores Cookies ahead of time?

A: Yes, absolutely! You can prepare the dough for your S’mores Cookies and refrigerate it for up to 2 days. Let it sit at room temperature for about 15-20 minutes before scooping and baking to ensure it’s easier to handle.