Description
S’mores Cracker Cookies combine the classic flavors of s’mores with a soft, chewy cookie, featuring chocolate, marshmallows, and graham cracker crumbs. Perfect for sharing at parties or enjoying at home, these delightful treats can be served warm for a gooey experience or at room temperature for a satisfying crunch. Enjoy them with a glass of milk or your favorite beverage!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- 1/2 cup additional chocolate chips for topping (optional)
- 1/2 cup additional mini marshmallows for topping (optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the semi-sweet chocolate chips, mini marshmallows, and graham cracker crumbs using a spatula.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough is chilled, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- If desired, press a few additional chocolate chips and mini marshmallows into the tops of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Take one cookie and place a few mini marshmallows on top. Optionally, use a kitchen torch to lightly toast the marshmallows.
- Add a piece of chocolate on top of the marshmallows.
- Gently press another cookie on top to create a sandwich. Repeat until all cookies are assembled.
- Serve warm or at room temperature. Enjoy with a glass of milk or your favorite beverage!
Notes
- For a more intense chocolate flavor, feel free to use dark chocolate chips.
- If you don’t have a kitchen torch, you can place the assembled cookies under the broiler for a few seconds to toast the marshmallows, but watch closely to prevent burning.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes