Why Make This Recipe
Chunky S’more Cookies are a delightful twist on the classic campfire treat. They bring together the flavors of graham crackers, rich chocolate, and fluffy marshmallows into a delicious cookie. These cookies are perfect for any occasion, whether it’s a backyard barbecue, a cozy movie night, or a simple dessert to satisfy your sweet tooth. With their perfect balance of textures and flavors, they are sure to be a hit with friends and family.
How to Make Chunky S’more Cookies
Ingredients:
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- 6 full sheets graham crackers (1 ½ cups crushed)
- 1 cup (170g) milk chocolate chips or chunks
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 1 ½ cups (120g) mini marshmallows, plus extra for topping
Directions:
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Prep Oven & Ingredients: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Break the graham crackers into pieces and make sure the butter and eggs are at room temperature.
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Cream Wet Ingredients: In a large bowl, beat the softened butter with the granulated sugar and brown sugar for 2-3 minutes until it’s light and fluffy. Add the eggs one at a time and then mix in the vanilla extract.
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Whisk Dry Ingredients: In another bowl, whisk together the flour, baking soda, cornstarch, and salt.
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Combine Wet & Dry: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Remember not to overmix.
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Fold in Mix-ins: Gently fold in the crushed graham crackers, milk chocolate chips/chunks, and semi-sweet chocolate chips. Finally, fold in the 1 ½ cups of mini marshmallows.
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Chill Dough: Cover the dough and place it in the refrigerator for at least 1 hour (or up to 2-3 days) to prevent spreading and enhance the flavor.
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Scoop & Bake: Scoop generous balls of dough (about 2 tablespoons each) onto the prepared baking sheets, keeping them 2 inches apart. Bake one sheet at a time for 8-10 minutes.
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Add Toppings & Finish Bake: After baking, remove the cookies from the oven. Gently press extra mini marshmallows, chocolate chunks, or graham cracker pieces onto the tops. Return them to the oven and bake for another 2-4 minutes until the edges are golden and the marshmallows are toasted.
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Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm!
How to Serve Chunky S’more Cookies
These cookies are best served warm, where the chocolate is melty and the marshmallows are gooey. They pair perfectly with a glass of milk or a cup of hot chocolate. You can also serve them at parties or gatherings on a dessert platter for everyone to enjoy.
How to Store Chunky S’more Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them for a longer time, you can freeze the cookies. Just make sure to place parchment paper between layers if stacking. They will stay fresh for up to three months in the freezer.
Tips to Make Chunky S’more Cookies
- Make sure all your ingredients are at room temperature for the best results.
- Don’t skip chilling the dough, as it helps prevent flat cookies.
- If you prefer a less sweet cookie, you can reduce the amount of sugar slightly.
Variation
You can try adding peanut butter chips or substituting dark chocolate for the semi-sweet chocolate. Adding a sprinkle of sea salt on top before baking can also enhance the flavors.
FAQs
1. Can I use different types of chocolate?
Yes, feel free to use any type of chocolate you prefer, such as dark chocolate or even white chocolate.
2. Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.
3. How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges, and the marshmallows will look toasted. They will continue to firm up as they cool.
Chunky S’more Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. Break the graham crackers into pieces and ensure that the butter and eggs are at room temperature.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed graham crackers, milk chocolate chips, and semi-sweet chocolate chips, followed by the mini marshmallows.
- Cover the dough and refrigerate for at least 1 hour (up to 2-3 days) to prevent spreading and enhance flavor.
- Scoop generous balls of dough (about 2 tablespoons each) onto the prepared baking sheets, keeping them 2 inches apart. Bake one sheet at a time for 8-10 minutes.
- After baking, gently press extra mini marshmallows, chocolate chunks, or graham cracker pieces onto the tops. Return to the oven and bake for another 2-4 minutes until edges are golden and marshmallows are toasted.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy warm!