How to Make Large Gourmet S’mores Cookies

HERE’S WHAT YOU’LL NEED

If you aren’t able to make traditional s’mores, these giant s’mores cookies are the next best thing. Delicious, easy recipe, and big cookies!

BASIC DOUGH INGREDIENTS—butter, light brown sugar, granulated sugar, eggs, vanilla, flour, salt, and baking powder.

MINI MARSHMALLOWS: I used mini marshmallows for this recipe but you can definitely use regular size marshmallows.

CHOCOLATE: The chocolate in the s’mores cookies makes for a very decadent cookie. The cookies are gooey and full of chocolate (2 candy bars plus 1¼ cups of chocolate chips). Pulling back on some of the chocolate will not compromise the cookie. CHOCOLATE CHIPS: Use your favorite chocolate chips ( I used Ghirardelli ) CHOCOLATE BAR: I went for the classic s’mores chocolate, Hershey’s.

GRAHAM CRACKERS: You can’t have a s’mores without the graham crackers. I love the crunch and flavor the graham crackers add to the cookies. NOTE: The graham crackers are broken or chopped not blended. You don’t want graham cracker crumbs you want graham cracker pieces.

THE TOPPING: This step is totally up to you. If you want you can just add all the ingredients into the cookie dough, measure it out and bake. BUT….for a show stopper cookie do this…Use ¼ cup of cut mini marshmallows, 1 full graham cracker, and one (1.55 ounce) Hershey’s chocolate bar. THE SECRET TO A PICTURE PERFECT COOKIE—Bake the cookie 10 minutes, pull out of the oven and add the toppings (cut marshmallows, graham cracker pieces, and chocolate bar pieces), return to the oven and continue baking 6-8 minutes.

LARGE CHEWY S’MORES COOKIE RECIPE INGREDIENT LIST-full printable recipe below in recipe card

• 1 cup unsalted butter, softened
• 1½ cups light brown sugar, packed
• ½ cup granulated white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 (1.55 ounce) Hershey’s candy bars, chopped
• 1 cup semi sweet chocolate chips ( I used Ghirardelli)
• 1¾ cups of mini marshmallows, optional cut in half
• 1 cup graham cracker pieces (not crumbs), about 6-7 full cracker sheets
• TOPPING
• ¼ cup mini marshmallows, optional cut in half
• 1 (1.55 ounce) Hershey’s candy bar, broken into pieces
• 1 full graham cracker sheet, broken into pieces

EASY DELICIOUS COOKIE RECIPE INSTRUCTIONS

1. Line 2 cookie sheets with parchment paper and set aside.
2. In a large mixing bowl of a stand mixer, fitted with the paddle attachment, add the butter, light brown sugar, granulated sugar, eggs, and vanilla.
3. Mix until light and fluffy.
4. In a medium bowl, whisk together the flour, salt, and baking powder.
5. Add dry ingredients to the wet ingredients, mix cookie dough until combined making sure to scrape around the bowl with a rubber spatula.
6. Stir in chocolate, (chopped hershey bars and chocolate chips) marshmallows, and graham cracker pieces.
7. Divide dough into 12 balls (about 4.6 ounces each).
8. Place balls of dough on prepared baking sheet.
9. Refrigerate cookie dough 1 hour.
10. Preheat oven to 350°
11. IF USING TOPPING: Bake 10 minutes, take out of the oven and add toppings to the top of each cookie (marshmallow, graham cracker, and chocolate bar pieces). Return to the oven and finish baking an additional 8 minutes.
12. IF NOT USING THE TOPPING: Bake 18 minutes.
13. Slide the cookies STILL ON THE PARCHMENT PAPER onto the counter or cooling rack to cool completely.
14. NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookie are heavy and will fall apart if lifted too soon. BUT TOTALLY WORTH THE WAIT. ♥ Makes 12 Large Cookies
15. TOPPING
16. After the cookies have baked 10 minutes, remove from the oven, add a few pieces of marshmallow, graham crackers, and a piece of chocolate. NOTE: This step is more for presentation than anything. Return back into the oven to continue baking an additional 8 minutes.

MARSHMALLOW ALTERNATIVES

• MARSHMALLOW FLUFF: You can substitute marshmallow fluff for the mini marshmallows. Remove cookies from oven and immediately place a dollop of marshmallow cream in the center. Press chocolate chunks and bite-size graham crackers into the cookies. This method is okay. If possible I recommend using the mini marshmallows. The reason? If you use the marshmallow fluff you miss out on the gooey marshmallow cookie center and the crunchy marshmallow around the cookie edges.
• LARGE MARSHMALLOWS: If necessary you can substitute a large marshmallow for the mini. The only difference is the time it will take to cut the large marshmallows into little pieces.

BROWN BUTTER S’MORES COOKIES

Change up the flavor of your soft s’mores cookies and swap out the unsalted butter for browned butter. Browned butter adds a depth of nutty flavor without adding nuts to the cookie dough. CLICK HERE TO GET THE RECIPE→HOW TO MAKE BROWN BUTTER. Use a 1 to 1 ratio. You’ll still get the chewy texture of soft cookies.

CAKE FLOUR VERSES ALL-PURPOSE FLOUR

Can you use cake flour instead of all-purpose flour in my cookie dough? Yes, you can. Since cake flour has a lower protein level and less gluten compared to all-purpose flour. The result in the cookie consistency post-baking is delicate, softer, fluffier, and well, more cake like. If you enjoy soft batch cookies, you might like cake flour cookies.