Description
Deliciously chewy and crunchy cookies filled with chocolate, graham crackers, and gooey marshmallows that evoke the nostalgic flavors of classic s’mores.
Ingredients
- 8 tablespoons unsalted butter (4 ounces), browned
- ½ cup light brown sugar, packed (3.5 ounces)
- ⅓ cup granulated sugar (2.3 ounces)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour (6.65 ounces)
- 4 sheets graham crackers (about 66g)
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup milk chocolate chips
- 8 large marshmallows (cut in half lengthwise)
- 2 tablespoons milk chocolate chips (for drizzling)
- 1 tablespoon unsalted butter (for drizzling)
- 1 graham cracker (for crumbles)
- 2 teaspoons unsalted butter (for crumbles)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the browned butter, light brown sugar, and granulated sugar. Blend until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, combine all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Gently fold in milk chocolate chips and crushed graham crackers.
- Scoop out dough portions onto the prepared baking sheet, spacing them evenly apart.
- Press half a marshmallow onto the top of each cookie dough ball.
- Bake for 10-12 minutes until edges are slightly brown.
- Let cool on the baking sheet for about five minutes before transferring to a wire rack.
- For the drizzle, melt 2 tablespoons of chocolate chips and 1 tablespoon of unsalted butter together over low heat, then drizzle over the cooled cookies. Optionally, sprinkle crushed graham cracker on top.
Notes
For extra gooeyness, try toasting the marshmallows slightly before adding them to the cookie dough. Store leftovers in an airtight container for up to five days or freeze for up to three months.
