Smores Cookies
These Smores Cookies are a delightful twist on a classic treat! Enjoy gooey chocolate, crunchy graham crackers, and soft marshmallows in every bite.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 cup unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 heaping cup coarsely broken graham cracker squares (about 4 squares)
- 4 bars Hershey Bars divided
- 1/4 cup mini marshmallows plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and brown sugar. Whisk them together until smooth.
- Add the large egg, vanilla extract, and butter extract to the mixture. Whisk until fully incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the coarsely broken graham cracker squares, mini marshmallows, and 3 of the Hershey Bars chopped into small pieces.
- Using a cookie scoop, drop dough onto the prepared baking sheet, leaving space for the cookies to spread.
- Chop the remaining Hershey Bar and sprinkle the pieces on top of each cookie along with a few extra mini marshmallows for that perfect smores look.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden but the center is still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy your Smores Cookies warm for the ultimate experience!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For freezing, place cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months.
- Reheat cookies in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes to restore gooeyness.