S'mores Cookies

These S'mores Cookies have a gooey, melty marshmallow center filled with graham crackers and generous chunks of Hershey's Chocolate. They are thick, soft, and gooey on the inside but slightly crisp and golden brown on the outside. It's nostalgia in cookie form!

Course Dessert

Cuisine American

Keyword smores, smorescookies

Prep Time 20

Cook Time 10

Total Time 30

Servings large cookies

Calories 467kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/4 cup all-purpose flour
3/4 cup cake Flour
1 tsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, cut into cubes
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
7 sheets graham crackers, broken into pieces (6 mixed in the cookie dough, 1 for garnish)
10 oz. Hershey's Chocolate Bar chunks (9 oz. mixed in the cookie dough, 1 oz. for garnish) You can use 6, 1.55 oz. bars or 2, 4.4 oz. XL bars
1 cup chocolate chips (milk chocolate or semi sweet)
4 marshmallows, cut in half
flaky sea salt (such as Maldon) optional

US Customary - Metric

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Instructions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats. Whisk together the dry ingredients in a large bowl and set aside.
1 1/4 cup all-purpose flour, 3/4 cup cake Flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Cream butter and sugars: Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and blend until incorporated ~2-3 minutes. It wil look like a paste.
1/2 cup unsalted butter, cut into cubes, 1/2 cup brown sugar, packed, 1/4 cup granulated sugar
Then, add in the egg, egg yolk, and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl use a rubber spatula to knock it off.
1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
Turn the mixer to low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time mixing just until incorporated.
7 sheets graham crackers, broken into pieces (6 mixed in the cookie dough, 1 for garnish), 10 oz. Hershey's Chocolate Bar chunks (9 oz. mixed in the cookie dough, 1 oz. for garnish), 1 cup chocolate chips (milk chocolate or semi sweet)
Add in 6 graham crackers, Hershey's chocolate and chocolate chips until incorporated and then turn off the machine.
Measure out the cookies into ~7-8, ~5 oz. portions (or smaller if you prefer). Make a well in the center of the cookie with your thumbs. Slice a marshmallow in half and fold dough over marshmallow. Decorate cookies with reserved graham cracker pieces and chocolate chunks if desired. Place on prepared baking sheets.
4 marshmallows, cut in half
Bake at 375°F for 10-13 minutes or until tops are golden brown. Let cool for at least 15 minutes because they are very gooey straight from the oven. Garnish with flaky sea salt on top (optional) and enjoy!

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Notes

GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .
To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.

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