S'mores Cookies
S'mores cookies combine all of the flavors of the classic treat, but without the hassle (or smoke) of a campfire! A gooey, chocolate chip cookie is stuffed with marshmallow fluff and baked on top of a graham cracker.
Ingredients
- 1/4 cup (57g) unsalted butter
- 3 tablespoons (38g) light brown sugar
- 1 & 1/2 tablespoons (19g) granulated sugar
- 1/4 teaspoon vanilla extract
- 1 & 1/2 tablespoons egg (beaten, room temperature)
- 1/4 cup + 3 tablespoons (56g) all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (43g) semi-sweet chocolate chips
- 2 tablespoons (30g) marshmallow fluff
- 1 graham cracker (divided in two)
Instructions
- Whisk the egg together in a small bowl and set aside. Microwave butter on high for 30-45 seconds until fully melted. Add brown sugar and granulated sugar and mix until combined. Allow to cool for a few minutes.
- Add vanilla extract and egg and mix until combined. Add flour, baking soda, and salt. Mix until almost fully combined. Stir in chocolate chips. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide dough in half. Shape each half into a ball. Flatten into a disc and spoon 1 tablespoon of marshmallow fluff on top. Carefully press back into a ball, sealing the marshmallow fluff inside.
- Split a graham cracker sheet in half. Place each half onto the baking sheet, spaced evenly. Gently press cookie dough balls over graham crackers. Bake for 17-19 minutes. Sprinkle with flaky sea salt. Allow cookies to cool on tray for 15 minutes before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a large bowl to make them into a perfectly round cookie.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.