Soft & Chewy S’Mores Cookies
A modern twist on classic s’mores, these cookies blend soft, melty centers with crispy graham cracker edges and rich chocolate. Two-stage baking ensures just the right balance of textures, while cornstarch keeps them tender without going gluten-heavy. A nostalgic dessert for cookie lovers.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40
- Yield: 24 cookies
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salted butter (softened), 1 cup
Light brown sugar (packed), 3/4 cup
Granulated sugar, 1/2 cup
Large eggs, 2
Vanilla extract, 1 teaspoon
All-purpose flour, 2 1/2 cups
Cornstarch, 2 teaspoons
Baking soda, 1 teaspoon
Salt, 1 teaspoon
Mini marshmallows, 2 cups (divided)
Graham crackers (broken), 2 cups (divided)
Milk chocolate chips, 1/2 cup
Semisweet chocolate chips, 1/2 cup
Instructions
Preheat oven to 350°F (175°C)
In a bowl, cream butter with both sugars until fluffy
Beat in eggs one at a time, then stir in vanilla
Combine flour, cornstarch, baking soda, and salt in another bowl
Gradually mix dry ingredients into wet until smooth
Fold in 1 cup mini marshmallows and 1/2 cup crushed graham crackers
Mix chocolate chips and remaining 1/2 cup marshmallows into the dough
Chill dough for 10 minutes if too sticky
Scoop 1 1/2-inch balls onto parchment paper-lined baking sheets
Refrigerate for 15 minutes to firm up
Press a mini marshmallow and a chocolate chip into the center of each ball
Sprinkle with crushed graham crackers
First bake for 10 minutes
Remove from oven and press additional chocolate chips and marshmallows on top
Second bake for 3-4 minutes until marshmallows are barely golden
Notes
For gluten-free version, use 2 1/2 cups gluten-free flour blend
Swap milk chocolate chips with dark chocolate for a bolder flavor
Ensure oven doesn’t exceed 350°F to prevent burning the marshmallows
Store in airtight container at room temperature for up to 5 days
Find it online: https://sweetcraftrecipes.com/soft-chewy-smores-cookies/