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Soft, chewy, and gooey cookies combining melted milk and semisweet chocolate, toasted marshmallows, and crunchy graham crackers to capture the classic s’mores flavor in cookie form.

Ingredients

Scale
  • 1 cup salted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups mini marshmallows (divided)
  • 2 cups graham crackers (broken into small pieces, about 9–10 crackers; divided)
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 2 Hershey’s bars (broken into pieces)

Instructions

  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. In a large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth and creamy (about 2–3 minutes).
  3. Beat in eggs and vanilla extract until well combined and the batter is shiny.
  4. Add all-purpose flour, cornstarch, baking soda, and salt; mix just until combined without overmixing.
  5. Stir in 1½ cups broken graham cracker pieces, 1½ cups mini marshmallows, milk chocolate chips, and semisweet chocolate chips evenly into the dough.
  6. Scoop 2–3 tablespoon balls of dough onto the prepared baking sheets, leaving room for the cookies to spread.
  7. Bake for 10 minutes until almost done.
  8. Remove cookies and press 4–5 additional mini marshmallows, extra broken graham cracker pieces, and Hershey bar pieces onto the top of each cookie.
  9. Return to the oven and bake 1–2 minutes more until finished; optionally switch to broil briefly to toast the marshmallows, watching very closely to prevent burning.
  10. Cool cookies on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

Use parchment paper to prevent sticking and ease cleanup due to melting marshmallows., Do not add all marshmallows at once; keep some to press on top after baking for toasted marshmallow effect., Pull cookies out just before fully set, so centers remain soft and chewy., Chilling dough for 30-60 minutes before baking can help prevent spreading and make thicker cookies., When broiling marshmallows, watch closely and keep oven door slightly open to avoid burning., Let baking sheets cool between batches to maintain chewy texture., Measure flour by spooning and leveling to avoid dry, dense cookies.

Nutrition

Find it online: https://cookerygood.com/soft-chewy-smores-cookies-best-desserts/