|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||3%|
|Total Sugars 27g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The classic American campfire treat s'mores is a contraction of the phrase "some more," presumably because once you have a taste of these graham cracker, milk chocolate, and toasted marshmallow sandwiches, everyone always wants seconds! The original creation can be traced back to the Girl Scouts and Boy Scouts in the 1920s and the recipe later appeared in the 1957 Betty Crocker Cookbook.
These s'mores cookies embrace the classic flavor combination in a whole new way. The cookie dough is prepared with crushed graham cracker crumbs. The cookies are partially baked, then a square of milk chocolate and halved marshmallow are placed on top. The cookie sheet is returned to the oven just long enough for the cookies to set and the chocolate to soften. The marshmallows become golden brown just as if they were toasted over an open flame. This recipe is everything you love about s'mores in the form of a cookie. No campfire required!
2 1/2 cups all-purpose flour
1 1/4 cups graham cracker crumbs (about 10 graham cracker rectangles, crushed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
10 ounces (1 1/4 cups) unsalted butter, softened
1 1/4 cups brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
8 (1.55-ounce) milk chocolate bars, each broken into 6 pieces
24 large marshmallows, halved crosswise
Gather the ingredients.
In a large bowl combine the all-purpose flour, graham cracker crumbs, baking powder, salt, and baking soda. Set aside.
In another large bowl beat together the butter, brown sugar, and granulated sugar until very light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, mixing each time to incorporate. Add the vanilla extract and beat for 2 minutes.
Gradually add the flour mixture to the butter mixture and beat until combined. Refrigerate dough for at least 1 hour. (This step is essential to prevent the cookies from spreading too much in the oven.)
Meanwhile, prepare baking sheets by covering them with parchment paper. When ready to bake, preheat the oven to 375 F.
Using a small ice cream scoop, drop cookie dough about 2 inches apart onto prepared baking sheets. Flatten slightly and bake for 5 minutes.
After 5 minutes, remove the baking sheet from the oven and increase the oven temperature to 425 F. Gently press a chocolate piece into each cookie. Then top each with a halved marshmallow.
Return the baking sheet to the oven and bake an additional 5 minutes. The marshmallows will become lightly browned.
Let cookies stand about 5 minutes on the baking sheet to firm up before transferring to a wire rack. Before serving, allow the cookies to cool until the chocolate has set.
Enjoy… with or without a campfire!