Soft and Chewy Smores Cookies
Experience nostalgic s'mores flavors in soft, chewy cookies! Perfectly balanced and irresistibly delicious, these crowd-pleasers bake up easy and fast.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup graham crackers coarsely chopped (about 4 full-size cracker sheets)
- 2 cups semi-sweet chocolate chips (12-ounce bag)
- 1 cup marshmallow bits
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Mix until fully incorporated, scraping down the sides as needed.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the chopped graham crackers, semi-sweet chocolate chips, and marshmallow bits using a spatula to evenly distribute them throughout the dough.
- Portion the dough onto baking sheets lined with parchment paper using a cookie scoop or spoon, leaving space between cookies for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, until edges are golden brown and centers remain soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. Enjoy!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
- Cookie Scoop or Spoon
Notes
- For dairy-free options, substitute butter with coconut oil or vegan butter and use dairy-free chocolate chips.
- Chilling the dough for 30 minutes before baking helps prevent excessive spreading and improves texture.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.