These gooey S'mores Cookies are soft and chewy cookies filled with melted marshmallows. The cookies are loaded with chocolate chips and graham cracker pieces for tons of s'mores flavor!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 26
Ingredients
2cups(260g)all-purpose flour
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
½cup(113g)unsalted butter, melted
½cup(105g)light brown sugar, packed
½cup(100g)granulated sugar
1large egg, room temperature
1large egg yolk, room temperature
1 ½teaspoonsvanilla extract
1cup(170g)semisweet chocolate chips
3graham crackers, roughly chopped
78mini marshmallows
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.
In a separate large bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar on medium-high speed until smooth and free of lumps, about 2 minutes.
Add the egg, egg yolk, and vanilla. Mix until well combined.
Add the flour mixture and beat on low speed until all the flour is incorporated.
Stir in the chocolate chips, and chopped graham crackers.
Using a medium (1 1/2 tablespoon) cookie scoop, portion the dough. Flatten each portion with your hands and place 3 mini marshmallows in the center. Mold the cookie dough up around the marshmallows, leaving the top open so the marshmallows are partially exposed. (See photos above in blog post.)
Place the filled dough balls about 2 inches apart on the prepared baking sheets.
Bake one sheet at a time for 10 minutes, or until golden brown. Don't overbake! The cookies will continue to cook from the residual heat.
Cool for 5 minutes then transfer to a wire rack to cool completely.
Notes
Storage: Cookies can be stored in an airtight container at room temperature for up to 3 days.