Description

Indulge in these Soft S’mores Cookies that combine gooey chocolate, fluffy marshmallows, and crunchy graham crackers for a nostalgic treat everyone will love.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
1 cup chocolate chips (semi-sweet or milk)
1 cup mini marshmallows
3/4 cup graham cracker crumbs

Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and graham cracker crumbs until well combined. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 2 minutes).
Add Egg and Vanilla: Crack the egg into the butter mixture and pour in the vanilla extract. Beat until well blended.
Combine Wet and Dry: Gradually add the dry ingredients from step 2 into the wet mixture from step 3. Stir until just combined.
Fold in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows using a spatula until evenly mixed.
Scoop & Bake: Using a cookie scoop or spoon, drop generous amounts of dough onto prepared baking sheets. Bake for about 10-12 minutes or until golden brown around the edges but still soft in the center. Allow to cool slightly before serving.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 9g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: <1g
Cholesterol: 20mg

Keywords: - Use room temperature butter for easier blending. - Don’t overbake; cookies will continue to cook on the baking sheet after removal. - For extra chewiness, chill your dough in the fridge for at least 30 minutes before baking. - Consider substituting regular chocolate chips with dark chocolate or adding a sprinkle of sea salt on top for added flavor.