Yield: 12 cookies
Chocolate S'mores Cookies
These soft and chewy Chocolate S’mores Cookies are packed with melty chocolate, graham cracker pieces, and one large gooey marshmallow baked into the center!
Ingredients
- ½ cup salted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup cocoa powder, use dark cocoa powder for richer cookies
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 cup roughly chopped graham crackers
- 1 cup chopped Hershey bars, about 2 full size candy bars
- 12 large marshmallows
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
- Add your softened butter and both sugars to a large mixing bowl. Use an electric hand mixer to cream the ingredients together on medium-high speed until smooth. Whisk in the egg and vanilla until the egg is fully incorporated with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the cocoa powder, baking powder, baking soda, and flour. Fold in the chopped graham crackers and Hershey bars.
- Using a medium cookie scoop (about 2 tablespoons of dough), scoop and drop balls of cookie dough onto a baking sheet. Flatten each ball with your hands and place a marshmallow in the center of each cookie. Mostly wrap the dough around the marshmallow, leaving just a little of the top of the marshmallow peeking through. This will ensure the marshmallow is visible once baked.
- Bake your cookies for 10 to 12 minutes, until the edges are set (the centers will still be gooey). Let cookies cool on the pan for a few minutes to set up, before transferring them to a wire cooling rack to cool completely.
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Notes
Store Cookies: Place the cooled cookies in an airtight container at room temperature for up to 4 days. Store them with a slice of bread, replacing every couple of days as it becomes stale, to keep the cookies soft and chewy for longer. For that freshly baked taste, microwave a cookie for up t0 10 seconds!
Freeze Dough: Scoop and shape the dough balls (with the marshmallow partially showing), then freeze them on a tray. Once frozen solid, store in a freezer-safe bag and bake from frozen, adding 1 to 2 minutes to the total bake time.
Nutrition
Serving: 1 cookie, Calories: 334kcal, Carbohydrates: 52g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 223mg, Potassium: 148mg, Fiber: 3g, Sugar: 31g, Vitamin A: 259IU, Calcium: 44mg, Iron: 2mg