The Best Chewy S'mores Cookies

The Best Chewy S'mores Cookies

These Chewy S'mores Cookies are made with crushed graham crackers, chunks of chocolate, and ooey gooey marshmallows for some of the best chewy cookies ever!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cookies

Calories 344kcal

Author Danielle Wolter

Ingredients

1 stick unsalted butter (8 tablespoons)
¼ cup shortening
¾ cup granulated sugar
¾ cup brown sugar
2 ¼ cups flour
½ cup crumbled graham crackers
1 egg, plus one yolk
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
1 cup chocolate chips
12 marshmallows

Instructions

Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes.
Add the eggs and vanilla and beat for another minute.
Combine the dry ingredients (flour, baking soda, salt) in a separate bowl.
Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough.
Fold in the chocolate chips and the crumbled graham crackers and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day.
Preheat the oven to 350 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place ½ of a marshmallow on the dough and roll the dough up around the marshmallow.
Press together and seal the edges. It's ok if a little marshmallow shows through.
Place 2 inches apart on baking sheet and bake for 10-12 minutes, until edges are golden brown.
Let the cookies cool for 5 minutes on baking sheet then transfer to rack to cool completely.

Notes

Don't over mix the dough as it will cause the cookies to be tougher. It's ok if there are a few streaks of flour.
Use broken chocolate bars instead of chocolate chips for a more rustic look.
You can substitute mini marshmallows for the full marshmallows. Just mix them in with the batter.
Make the dough the day before if you want to save some time.

Nutrition