S’mores Cookies Recipe
S’mores Cookies Recipe! Okay, so picture this: it’s around midnight, and I’m in my kitchen. The world is quiet, except for the occasional car zooming past my window. I’ve got that second cup of coffee coursing through my veins, and an inexplicable urge to bake something. But not just anything. I want s’mores. I want cookies. I want s’mores cookies.
Why You’ll Love This Recipe
First off, these cookies are like a campfire in your mouth. Seriously. The gooey marshmallow centers are like a warm hug from your childhood, while the crushed graham crackers provide that satisfying crunch that makes you feel like you’re barefoot on a sandy beach. And then there’s the chocolate. Oh, the chocolate. Melts just right, you know? Plus, they’re ridiculously easy to whip up. Trust me, if I can do it in the witching hour, you can too.
A Little Story Time: That Time I Made This Cake…
So, let me take you back to my first attempt at these cookies. It was a Friday night, and I’d just finished a season (yes, a whole season) of some true crime show. You know, the kind that makes you double-check your locks? Anyway, I was feeling a bit jumpy, so I decided to bake–a calming ritual, right? Wrong. I mixed up the salt and sugar. Twice. My brain was clearly more focused on the imaginary serial killer outside than on my ingredients. And then there was the time Sparky, Aunt Carol’s overly enthusiastic poodle, decided he needed to help. Imagine a fluffy ball of energy bouncing around, barking at marshmallows as if they were his nemeses. Chaos. But we made it through. The cookies were… interesting. But I learned a lot that night. Like how Sparky can actually catch a marshmallow mid-air. Impressive.
What You’ll Need (And My Thoughts On…): Ingredients
- Flour: The glue that holds it all together. I once tried using almond flour because, you know, health. It didn’t hold. Lesson learned.
- Baking Soda & Salt: These are your cookie lifelines. Don’t skip ’em. I did once, and my cookies were flatter than my mood on a Monday.
- Butter: Softened, not melted. Melted butter is a slippery slope to cookie pancakes.
- Sugars: I like a mix of granulated and brown sugar. They give that perfect chewy-crispy thing.
- Egg & Vanilla: The dynamic duo. Vanilla is like that secret ingredient that makes everything better. Kind of like glitter for your cookies.
- Chocolate Chips: Go crazy. Milk, dark, or even white if you’re feeling rebellious.
- Marshmallows: Big, small, it doesn’t matter. Just don’t let Sparky near them.
- Graham Crackers: Crush them, but not too finely. You want chunks, not dust. Dust is for old libraries, not cookies.
Let’s Bake Together: Making Your “S’mores Cookies Recipe”
Alright, let’s get our hands dirty.
Mixing the Dry: In one bowl, whisk together your flour, baking soda, and salt. Set it aside like you’re saving the best for last.
Creaming the Wet: In another bowl, beat together the butter and sugars until they become this creamy, dreamy mixture. Add in your egg and vanilla. Keep beating until it’s smooth. Think of it as your cardio for the day.
Combine Forces: Gradually add your dry ingredients to the wet. Don’t rush. This isn’t a race. Mix until you see no more flour streaks.
Chocolate Time: Stir in those chocolate chips. This is where it gets exciting. Try not to eat all the chips before they hit the dough.
Marshmallow Magic: Scoop out your dough, plop a marshmallow chunk on top, then cover with more dough. Seal it like a little treasure. Repeat until you have 12 sweet little dough balls.
Graham Cracker Armor: Break your graham crackers into pieces and press them into the cookies. They’re like tiny shields of deliciousness.
Chill Out: Refrigerate those dough balls for 30 minutes. This is crucial. You can use the time to check your locks. Or, I dunno, start a new show.
Bake Off: Preheat your oven to 350°F. Arrange your cookies on a baking sheet and bake for about 11-13 minutes. Look for that golden brown perfection.
Final Touch: As soon as they’re out, crush some graham crackers over the top. It’s like a crunchy celebration.
Melania’s Little Secrets (Things I’ve Learned)
Refrigeration Is Key: Seriously, don’t skip this. It’s the difference between cookie heaven and cookie pancakes.
Graham Cracker Consistency: Not too fine, not too chunky. It’s a Goldilocks situation.
Extra Chocolate Chips on Top: Just do it. They melt into these gooey pools of happiness.
Fancy Trying Something Different? Variations
- Nutty Twist: Add chopped nuts for some extra crunch.
- Spicy Adventure: A sprinkle of cinnamon or a dash of cayenne for a kick.
- White Chocolate & Raspberry: Replace milk chocolate with white, and add dried raspberries. Fancy, right?
Serving it Up Nicely
Warm, with a scoop of ice cream. Or, if you’re like me, straight off the baking sheet. Maybe with a glass of milk or a cup of coffee, depending on the time of day (or night).
Keeping it Yummy: Storage Tips
If you have any left (doubtful), store these gems in an airtight container. They’ll stay soft and lovely for a few days. Or freeze them. They thaw beautifully. Perfect for when you need that late-night fix.
Quick Q&A (Things You Might Wonder)
- Why are my cookies flat? Probably melted butter or skipping the chill time. Or maybe Sparky had a paw in it.
- Can I use margarine? You can, but I wouldn’t recommend it. Butter is just… well, butter.
- Can I make them bigger? Sure! Just adjust the bake time a bit.
Wrapping Up Our Baking Chat
So, there you have it. A late-night baking adventure turned into a delicious reality. These s’mores cookies are my go-to when I need a little comfort or a reminder of summer campfires without the mosquitoes. I hope you make them, love them, and maybe even share them (or just eat them all yourself, no judgment here).
Final Thoughts From My Brain
As I sit here, finishing the last of my coffee and eyeing the cooling cookies, I can’t help but feel a little proud. It’s not about perfection. It’s about the joy in the process, the mess, the learning from mistakes (like mixing up salt and sugar because you’re convinced the world outside needs watching). These s’mores cookies are more than a recipe; they’re a testament to late-night creativity and the magic of baking. So, grab your spatula, maybe your own Sparky, and dive into the delicious chaos. You’ll thank yourself for it.
S’mores Cookies
Equipment
- Baking Sheet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 3 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 3/4 cup chocolate chips
- 6 large marshmallows snipped in half
- 4 whole graham cracker sheets divided use
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and granulated sugar until smooth, then add the brown sugar and beat until creamy.
- Add the egg and vanilla to the mixture and beat until well combined. Gradually mix in the dry ingredients until no streaks of flour remain.
- Stir in the chocolate chips.
- Using a 1 tablespoon measure, scoop out 6 balls of dough. Place a marshmallow chunk on top of one dough ball.
- Top each marshmallow with another one-tablespoon-sized dough ball. Seal the edges together and roll the cookie dough ball to hide the marshmallow inside. Repeat to make 12 cookies.
- Place the cookies on a plate and break 3 graham cracker sheets into 12 pieces each. Press three small pieces of graham cracker into each dough ball.
- Refrigerate the cookie dough balls for 30 minutes as you preheat the oven to 350F.
- Space 6 cookie dough balls evenly on a baking sheet, add extra chocolate chips on top of each cookie, and bake for 11-13 minutes until golden brown.
- Crush the remaining graham cracker sheet over the warm cookies as they come out of the oven. Let the cookies cool on the sheet to prevent sticking.
