@piesandtacos: S’mores Cookies Cookie Dough 10 tbsp unsalted butter, room temperature (141g) ¾ cup brown sugar (165g) ¼ cup granulated sugar (50g) 1 large egg 1 egg yolk 2 tsp vanilla extract 2 cups all-purpose flour (255g) ½ tsp baking powder ½ tsp baking soda ½ tsp salt ¼ cup graham cracker crumbs, finely crushed (35g) ⅔ cup chocolate chips or chopped chocolate (113g) ½ cup roughly chopped graham crackers (34g) ¾ cup mini marshmallows 3 Hershey’s chocolate bars, broken into 26 squares Topping ¼ cup finely crushed graham cracker crumbs (35g) 1 cup mini marshmallows Beat the butter until smooth. Add the brown sugar and granulated sugar and beat for about 2 minutes until light and fluffy. Add the egg, then the egg yolk, mixing well after each addition. Stir in the vanilla extract. Add the flour, baking powder, baking soda, salt, and graham cracker crumbs. Mix just until the dough comes together. Fold in the chocolate chips, chopped graham crackers, and the mini marshmallows. If desired, roughly chop the marshmallows first to help prevent large air pockets while baking. Scoop heaping tablespoons of dough and roll into smooth balls. Place them on a parchment-lined baking sheet and press one square of Hershey’s chocolate onto the top of each cookie. Refrigerate the cookie dough for at least 1 hour, or freeze for 15–30 minutes until firm. Preheat the oven to 350°F. Arrange the cookies about 3 inches apart on a parchment-lined baking sheet. Bake for 10 minutes. Remove the tray from the oven and quickly place 2–3 mini marshmallows on top of each cookie. Return to the oven and bake for another 2–3 minutes, until the marshmallows are soft and gooey and the edges are lightly golden. As soon as the cookies come out of the oven, use a large round cookie cutter to gently swirl around each cookie to create a perfectly round shape. Sprinkle with the crushed graham cracker crumbs and let the cookies cool for at least 10 minutes before serving.

Camila Hurst

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Tuesday 21 July 2026 21:25:08 GMT