S’mores Cookie Recipe
These thick and chewy s’mores cookies are filled with semi-sweet chocolate, crunchy graham crackers, and one gooey marshmallow. The recipe makes nine large bakery-style cookies weighing approximately 4 ounces each.
Print
Save
Pin
Ingredients
- 3 cups all-purpose flour 390 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold butter cut into pieces
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks or chopped semi-sweet chocolate
- 4 full graham cracker sheets broken into chunks
- 9 large marshmallows
- Flaky sea salt optional
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the cold butter, granulated sugar, and light brown sugar until creamy and well combined.
- Add the eggs one at a time. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a thick cookie dough forms.
- Divide the dough into nine portions weighing approximately 4 ounces each.
- Flatten one portion of dough in your hand. Place chocolate chunks, graham cracker pieces, and one large marshmallow in the center.
- Bring the dough around the filling and seal it completely. Do not allow the marshmallow to poke through any part of the dough.
- Repeat with the remaining balls of dough.
- Refrigerate the stuffed cookie dough balls for at least 30 minutes or cover and chill overnight.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Place the cold cookie dough balls several inches apart on the prepared baking sheet.
- Bake for 15 to 18 minutes, until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Add flaky sea salt while the cookies are warm, if desired.
Notes
- Make sure each marshmallow is completely sealed inside the cookie dough.
