S'mores Cookies

This week I'm back in the kitchen with another fun summer recipe, but this time it takes the classic S'more and turns it into a delicious, super simple cookie.

These S'mores cookies are easy to make, but still have all the s'more elements you're looking for. Finely ground graham cracker is sprinkled on top while bits of chocolate and marshmallow are spread throughout.

Each bite has that ooey gooey chocolatey marshmallow goodness with a hint of toasted graham cracker.

These cookies only take about 15 minutes to make and another 13 minutes or so to bake. You'll have delicious cookies in no time!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Now let's bake! Get started by preheating your oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl. Add eggs one at a time, followed by the vanilla extract.

With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.

Stir in most of the marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.

Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to make sure the marshmallows stay as close to the tops of the cookies as possible. Place each cookie a few inches apart on a parchment lined baking sheet. Sprinkle ground graham crackers over each cookie.

Bake for 11-13 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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