My Ultimate S'mores Cookie Recipe takes all the delicious flavours of your favourite campfire dessert and packs them into the best, the chewiest and the ULTIMATE marshmallow-stuffed choc chip cookie. No fire needed!
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WHAT MAKES THIS THE ULTIMATE S'MORES COOKIE RECIPE?
These cookies have all the flavour, without the fuss! I have taken my tried and true No Chill Chocolate Chip Cookies recipe and tweaked it to create these ultra-gooey S'mores Cookies. And I have to warn you guys.....they're really addictive! My all-time favourite Choc Chip Cookie, but made with the addition of Graham Cracker crumbs and mini marshmallows. And I know you're going to love them!
INGREDIENTS NEEDED FOR THE BEST COOKIES
There's nothing fancy here guys -just some basic ingredients are needed to make the most delicious S'mores Cookies:
- Unsalted butter: melted and cooled
- White and light brown sugar: for golden sweetness
- 1 Egg + 1 extra yolk: to make these S'mores cookies extra rich and delicious
- Vanilla extract: because it's a baker's best friend! I love it in everything!
- Plain flour: just regular ol' all-purpose flour
- Baking powder and baking (bi-carb) soda: to give these cookies lift
- Graham Crackers: crushed -some for the dough and some for rolling the cookies in. Can't find Graham Crackers? You can substitute them with Digestive biscuits
- Semi-sweet chocolate chips: or use chunks, if you prefer
- Mini marshmallows: we're going to load these cookies up with mini marshmallows that will go all lovely and gooey when they're baked....the Ultimate S'mores Cookie!
WHAT'S THE BEST MARSHMALLOW FOR S'MORES COOKIES?
So I ran a little experiment on what would be the best marshmallow to use in these S'mores Cookies (tough gig, I know!). While all 3 types of marshmallows tested were delicious, here's what I found:
- Marshmallow Fluff: sounded good in theory, but sooo sticky and tricky to use with cookies! If you want to use Fluff, definitely spray your spoon with cooking spray first!
- Full-size Marshmallows: these were a little tricky to squish into the cookies, so I left some poking out the top. As the cookie baked, it spread out of shape a lot! Not a deal-breaker, if you're prepared to scoot the cookies back into shape as soon as they come out of the oven.
- Mini Marshmallows: my favourite! I use them straight from the freezer, so they're really easy to handle. Pack as many as you can into those cookies (I use around 8) for the ultimate gooey S'mores Cookie! I love how they melt and spread through the cookie....clear winner!
I just know you're going to love my Ultimate S'mores Cookie Recipe! For some reason, S'mores seem to be a summer thing, but I don't see why you wouldn't just have these on repeat. No fire, no burning marshmallows or dropping them in the coals... and no pesky mosquitoes!
Enjoy the recipe and don't forget to leave a comment, or simply leave some stars (5 would be great!)
And if you're after something totally indulgent, check out my
The Ultimate S'mores Cookie Recipe
Ingredients
- 170 gram Unsalted butter (6oz) just melted and cooled for 5 minutes
- 180 gram Light brown sugar (6.3oz)
- 120 gram White sugar (4.2oz)
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 tablespoon Vanilla extract
- 260 gram Plain flour (9oz)
- 1 teaspoon Bi carb soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 Honey Graham Crackers, roughly crushed approx 60g. SEE NOTES FOR SUBSTITUTION
- 2 Honey Graham Crackers, roughly crushed approx 30g for rolling
- 200 g Semi sweet chocolate chips (1 cup or 7oz)
- 1 pkt marshmallow fluff or mini marshamallows I use approx 8 per cookie
Instructions
- Heat oven to 180°C/350°F/160°FF
- Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
- Line 3 baking trays with baking paper. See notes
- Sift the flour, bi carb soda, baking powder and salt together. Set aside
- In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy, then continue to beat on medium-high for another 5 minutes.
- Stop the mixer, add the flour mixture and beat until almost combined
- Remove bowl from stand, add the 4 crushed Graham crackers and choc chips then combine with a spatula. DO NOT OVERMIX
- Using a large ice-cream scoop, scoop out balls of cookie dough
- Make an indent in the top of each ball. Fill indent with 6-8 mini marshmallows, then roll back into a ball
- Toss each cookie ball into the extra crushed crackers, then place onto prepared baking sheet, leaving plenty of space to spread. I put 6 on each large cookie tray
- Bake cookies for 12 minutes, until lightly golden. Remove from oven and transfer the cookies (still on the baking paper) to a bench. After 5 minutes, transfer to a cake rack to cool.
- Cookies will last well for a few days, in an airtight container
Notes
- Graham Crackers can be a tough find in Australia, so substitute them with Digestive biscuits if needed.
- I like to place 6 cookie dough balls on each large baking tray, giving them plenty of space to spread.
- I bake one tray at a time in a conventional oven (not fan-forced)
- Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions!
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rhys says
so good and creamy and dreamy