Chewy Smores Cookies
There’s something undeniably magical about a classic campfire s’more. The gooey marshmallow, rich chocolate, and crunchy graham cracker create a perfect blend of flavors that bring back cherished memories of summer nights. But what if you could capture all that deliciousness in a cookie? Enter the Chewy Smores Cookies. These cookies are soft, chewy, and packed with all the components that make s’mores so delightful. With every bite, you’ll find yourself transported to a cozy campsite, even if you’re just enjoying them in your kitchen.
Why It Works Every Time
These Chewy Smores Cookies are a celebration of textures and flavors. The combination of softened butter, granulated sugar, and brown sugar creates a cookie that is both chewy and slightly crisp on the edges. The graham cracker crumbs give the cookies that authentic s’mores flavor and texture, while the mini marshmallows and chocolate chips provide pockets of sweetness that melt in your mouth. The secret lies in balancing the ingredients and ensuring that you don’t overbake, allowing the cookies to retain their chewy goodness.
What Goes In
- 3/4 cup butter, softened: This is the base of your cookie, making it rich and tender.
- 1/2 cup granulated sugar: Adds sweetness and helps create a nice texture.
- 1/2 cup packed brown sugar: This brings moisture and a hint of caramel flavor.
- 1 egg: Binds the ingredients together while adding richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
- 1 1/4 cups all-purpose flour: The main structure of the cookie.
- 1 1/4 cups graham cracker crumbs: Provides the signature s’mores flavor and crunch.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1 1/2 cups semi-sweet chocolate chips: For that melt-in-your-mouth chocolate experience.
- 2 Hershey bars, chopped: Adds chunks of chocolate and a classic s’mores touch.
- 1 cup mini marshmallows: For gooey, sweet pockets of marshmallow goodness.
Essential Tools for Success
- Mixing bowl: A large bowl for mixing the dough.
- Electric mixer: For effortlessly creaming the butter and sugars.
- Baking sheet: A flat surface for baking the cookies.
- Parchment paper: To prevent sticking and make cleanup easy.
- Cookie scoop: For evenly portioning the dough.
Directions: Chewy Smores Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is creamy and light in color, about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in Chocolate and Marshmallows
Gently fold in the semi-sweet chocolate chips, chopped Hershey bars, and mini marshmallows. Make sure they’re evenly distributed throughout the dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 7: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chewy Smores Cookies warm, or store them for later!
Swap Guide
- Butter: Replace with coconut oil or a vegan butter substitute for a dairy-free version.
- Granulated Sugar: Use coconut sugar or a sugar substitute for a lower glycemic index option.
- Chocolate Chips: Try dark chocolate or white chocolate chips for a different flavor profile.
- Egg: Substitute with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for vegan cookies.
Problems & Prevention
- Cookies spreading too much: Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking.
- Cookies too dry: Ensure you’re measuring your flour correctly and not overmixing the dough.
- Marshmallows burning: Add the mini marshmallows only in the last few minutes of baking to avoid over-browning.
- Uneven baking: Rotate your baking sheet halfway through the baking time for even cooking.
Keep It Fresh: Storage Guide
To keep your Chewy Smores Cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They will keep well for up to three months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Popular Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free graham cracker crumbs to make them gluten-free.
How do I prevent my marshmallows from burning?
To prevent marshmallows from burning, add them to the cookie dough just before baking and bake until the cookies are lightly golden, keeping an eye on them during the last few minutes.
Can I use other types of chocolate?
Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips for a different flavor in your Chewy Smores Cookies.
What if I don’t have graham cracker crumbs?
You can crush plain cookies, like digestive biscuits, or use a combination of flour and a hint of honey to mimic the flavor of graham crackers.
Bring It Home
Now that you have all the details, it’s time to put on that apron and get baking! These Chewy Smores Cookies are perfect for sharing with friends and family or simply enjoying all to yourself. Whether it’s a cozy evening at home or a festive gathering, these cookies are sure to impress. With their irresistible blend of flavors and textures, you’ll want to make them again and again.
There’s nothing quite like the joy of baking and the warmth of fresh cookies wafting through your home. So gather your ingredients, follow the steps, and indulge in the deliciousness of homemade Chewy Smores Cookies. Happy baking!
Chewy Smores Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed until creamy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, and baking soda. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips, chopped Hershey bars, and mini marshmallows until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a single layer and transfer to a freezer-safe bag for up to three months.
- To prevent marshmallows from burning, add them just before baking.
