Description
Bring the classic campfire experience indoors with these soft and chewy Smore Cookies. Featuring a nostalgic blend of toasted marshmallows, melty Hershey’s chocolate, and crunchy graham cracker bits, they offer a perfect heritage treat that is ready for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham crackers, roughly chopped
- 1 cup mini marshmallows, halved
- 1 Hershey’s Milk Chocolate bar (1.55 oz), chopped
- 1/2 cup chocolate chips
Instructions
- Roughly chop the graham crackers and Hershey’s chocolate bar into various sizes, and tear the mini marshmallows in half.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch until the leavening agents are evenly distributed.
- Using a stand mixer or hand mixer, beat the softened butter with the granulated and light brown sugars for two minutes until light and fluffy.
- Incorporate the egg and vanilla extract, beating until well combined and scraping down the sides of the bowl with a spatula.
- Turn the mixer to the lowest speed and gradually add the dry ingredients, mixing only until the white streaks of flour disappear.
- Reserve a small handful of marshmallows and chocolate pieces, then gently fold the remaining mix-ins into the dough by hand.
- Cover the dough and refrigerate for at least one hour to prevent the cookies from spreading too thin during baking.
- Preheat your oven to 350°F and portion two-tablespoon sized balls onto a parchment-lined baking sheet.
- Bake for 8 minutes, then remove the pan to quickly press the reserved marshmallows and Hershey’s pieces into the tops of the warm cookies.
- Return the cookies to the oven for another 2 to 3 minutes, then allow them to cool completely on the baking sheet to firm up.
Notes
For the best results, use room temperature butter to ensure it creams properly with the sugars, creating the ideal aerated texture. If you find your marshmallows spreading too much in the oven, use a circular cookie cutter to gently scoot the edges back toward the center while the cookies are still hot and pliable for a perfect round shape.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American