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These S'mores Cookies blend two classic favorites, packing all the campfire magic into handy cookie form. Each bite combines stretchy marshmallows, dripping chocolate, and crunchy Graham cracker bits inside a soft cookie dough, taking you right back to those warm summer evenings around the fire.
I remember the first batch I whipped up for my family - seeing everyone smile as they tasted those familiar flavors in a cookie made me realize I'd stumbled onto something really good.
Top-Notch Ingredient Picks
- Butter: Grab unsalted, softened butter to manage the taste just right.
- Marshmallows: The tiny ones spread out better than big marshmallows.
- Graham Crackers: Pick ones that snap cleanly for the best crunch.
- Chocolate: Try Hershey's bars for that classic s'mores feeling.
- Cornstarch: This hidden hero makes your cookies wonderfully soft.
Step-By-Step Baking Guide
- Step 1: Getting Your Dough Right
- Make sure your butter's properly softened - it should dent when you touch it but not be melting. Beat the butter with sugars until it's light and fluffy, around 3-4 minutes. Mix in the egg and vanilla just until they blend in. When you add the dry stuff, stop mixing once you can't see flour anymore so your cookies stay tender.
- Step 2: Adding the Good Stuff
- Break up Graham crackers by hand instead of machine - you want different-sized pieces for texture. Save some marshmallows and chocolate chunks to put on top - they'll make your cookies look so tempting nobody can resist.
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During a cold January night, I tried quickly browning the marshmallows under the broiler right at the end of baking. That little bit of char tastes just like a real campfire - now everyone asks for my secret.
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These treats have become our favorite for pretend camping nights with my little ones. There's just something about that mix of toasty marshmallows, melting chocolate, and Graham bits in an easy-to-hold cookie that makes even stormy evenings feel cozy and fun.
Frequently Asked Questions
- → Why do I need to cut the marshmallows in half?
- It stops them from growing too big and running everywhere when they bake. You'll get cookies that look much nicer this way.
- → Can I skip chilling the dough?
- That hour in the fridge stops your cookies from flattening out too much. You'll get thicker, chewier results if you don't rush it!
- → Why use Hershey's chocolate specifically?
- Hershey's brings that special flavor we all remember from making s'mores around the fire when we were kids.
- → What if my marshmallows spread too much?
- While they're still warm, just take a cookie cutter or knife and gently push any runaway marshmallow back where it belongs.
- → Can I make these ahead of time?
- Absolutely! You can keep the dough in the fridge overnight or stick the shaped balls in your freezer for up to 3 months.