S'mores cookies are chewy and gooey, made with graham crackers, chocolate chips, and mini marshmallows! It's an easy recipe made in 30 minutes or less!
Scale/measuring cupsscale recommended - see "metric" tab below for gram measurements
Electric mixer recommended
Spatula
Cookie scoop 3 tablespoon capacity
Wire rack
Ingredients
2cups(250g)all-purpose flourweighed in grams or spooned and leveled
1teaspoonbaking soda
½teaspoonsalt
12tablespoons(168g)unsalted butterroom temperature
¼cup(60g)creamy cookie butter
⅓cup(66.67g)granulated sugar
⅓cup(66.67g)light brown sugarpacked; dark brown sugar also works
1largeeggroom temperature
2teaspoonsvanilla extract
¾cup(135g)semi-sweet chocolate chipsmilk or dark can be used instead
¾cup(46g)graham cracker pieces3 whole graham crackers crushed = ¾ cup pieces
½cup(25g)mini marshmallows
½cup(48g)marshmallow creme
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a medium/large bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, cookie butter, and both sugars until light and fluffy. Mix in the egg and vanilla extract.
Stir the dry ingredients into the wet ones just until combined.
Fold in the chocolate chips, graham cracker pieces, and mini marshmallows. Then, gently fold in the marshmallow creme so there are streaks of it throughout the dough.
Place large cookie dough balls (about 3 tablespoons each) onto the prepared baking sheet at least 2 inches apart. Bake on the middle rack until the edges start to tan (10-15 minutes).
Let the s'mores cookies cool on the pan for a few minutes, then transfer to a wire rack.
Notes
Storage: Cookies can be stored in an airtight container at room temperature for 5 days or in the freezer for 1 month.Make Ahead: The cookie dough can be made ahead and refrigerated overnight, or scooped into balls and frozen for up to 2 weeks. Bake as instructed above. Frozen cookie dough may take a few extra minutes to bake.