- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
These gooey, soft, and chewy S’mores Cookies have all the elements of classic campfire s’mores in a cookie that is chock full of chocolate, graham crackers, and toasted marshmallows so you can enjoy this summertime favorite all year long.
1 cup salted butter (2 sticks)
3/4 cup light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon Gefen Vanilla Extract
2 and 1/2 cups all-purpose flour, such as Glicks
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups mini marshmallows (divided)
1 and 1/2 cups graham crackers (broken into small pieces (about 8 to 9 crackers)
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips, such as Glicks
2 bars of your favorite chocolate (broken into pieces)
Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for three minutes until creamy.
Add eggs and vanilla and beat well until incorporated.
Add flour, cornstarch, baking soda, and salt, mixing just until combined.
Add one and a half cups of the graham cracker pieces, one and a half cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
Scoop two-to-three-tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press four to five additional marshmallows on top of each cookie.
Return to oven and bake for one to two minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
Cool for two to three minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for four to five days.
How Would You
Rate this recipe?
Please log in to rate
hey. do u need to use salted butter or can I just use regular butter?
Regular butter should work fine!
they look sooo appetizing can’t wait to try them!