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Gooey S’mores Cookies

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These Gooey S’mores Cookies deliver bakery-style perfection with a soft edge, chewy middle, and melty pockets of chocolate and marshmallow—no campfire needed.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (100 g) graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) milk chocolate chunks
  • 1 1/2 cups (about 90 g) mini marshmallows

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty smelling, about 5-7 minutes. Remove from heat and cool slightly.
  2. In a large bowl, beat the browned butter with granulated sugar and light brown sugar using an electric mixer on medium speed until fluffy, about 3 minutes.
  3. Beat in eggs one at a time, ensuring each is fully incorporated, then add vanilla extract and mix well.
  4. In another bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Gently fold in chocolate chunks and mini marshmallows, being careful not to crush the marshmallows.
  7. Cover dough with plastic wrap and refrigerate for at least 1 hour.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough using a cookie scoop or tablespoon, placing balls about 2 inches apart on baking sheets.
  10. Bake for 10-12 minutes until edges are golden but centers remain soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Chilling the dough is crucial for bakery-style texture and to prevent spreading. Gently fold in marshmallows to keep them intact. Watch baking time closely to maintain a gooey center. Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: s’mores cookies, gooey cookies, chocolate marshmallow cookies, bakery-style cookies, easy dessert, campfire treat

Find it online: https://chloeplate.com/gooey-smores-cookies-recipe-5-easy-steps-for-bakery-style-perfection/