Using White and Brown Sugar
Using both white and brown sugar in s’mores cookies provides a balanced flavor profile and contributes to the cookies’ texture. Doing more than just sweetening the cookies, white sugar helps the cookies to spread evenly and brown sugar, made with molasses, adds a slight caramel-like taste to the cookies and keeps them chewy and soft. These delicious cookies start with the base I use in my drool worthy M&M Cookies. We take out the M&M’s, swap in some graham cracker pieces and chocolate chips, and finally, top the cookie with a marshmallow cut in half. You will absolutely love these fantastic cookies.
Combine dry ingredients. Whisk together the flour, baking soda, and salt and set aside. Beat butter and sugar. You want the mixture to be light and fluffy, which takes about three to six minutes. Then add the eggs one at a time and vanilla extract. Be sure to scrape down the sides of your bowl. Combine all ingredients. Add all of the flour mixture and turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Stir in the chocolate chips and graham cracker pieces. Form the dough into cookies. Use a cookie scoop to scoop the dough and roll them into balls. Create an indent in the ball and add a 1/2 marshmallow piece. Place the cookie dough balls marshmallow side up on the baking sheet. Bake the cookies. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges. Allow the cookies to rest on the baking sheet for two minutes and then transfer to a cooling rack to cool completely. Enjoy!
Fluff the flour. Whisk the flour in the container or bag it is stored in. Flour packs as it sits, so this step puts air into the flour. Use a spoon to scoop the flour. Use a spoon to scoop the flour into a dry measuring cup. Don’t scoop it using the measuring cup, it will pack in the cup. Level it off. Use the flat edge of a spatula or butter knife to level off the flour. Make sure the flour in the cup is even with the top edge of the cup.
Storing and Freezing Cookies
These s’mores cookies can be kept in an airtight container at room temperature for up to one week. If you want to freeze these cookies, flash freeze them for one hour in a single layer. Then transfer them to a freezer-safe container or bag and store in the freezer for up to three months. You can enjoy the cookies frozen or let them thaw at room temperature. If you make this s’mores cookies recipe or any of my other recipes, I’d love to hear what you think! Leave a comment below.
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