Soft and crisp at the same time, that’s the only way I can describe the very best s’mores cookies. The outside stays a bit crispy while the inside is chewy and delicious.
For the second time, I am pleased to be a part of the #OXOGoodCookie campaign. I was sent OXO products to use and they have made a donation to Cookies for Kids Cancer on my behalf. As always, all opinions are honest and my own.
I am always on the hunt for new cookie recipes to try and when presented with this worthwhile campaign I knew my family would love these s’mores cookies. They are so easy to make and it’s fun to get the kids involved too. After all, they are a favorite summer treat made into a delicious cookie. Perfect for an after school snack or to tuck into a lunch as a treat.
First, thought, let’s talk about the awesome 8-piece OXO Pop Top Container Baking Set. It’s the bomb. My husband will tell you I’m not a very organized person when it comes to my pantry. This container set makes me want to be organized! More will be on my Christmas list and that said, your favorite baker would probably love a set too. They stack nicely, are durable and easy to use. Those with carpal tunnel or arthritis should not have a problem popping the button. They are also completely dishwasher safe. Personally, my favorite feature is the handy dandy accessory. A scoop or brown sugar disk attach to the inside top of the lid. Perfect so a scoop for measuring is always at hand.
The smaller OXO pop containers are perfect for keeping the exact amount of an ingredient ready. A couple of days before I made the cookies, I measured the graham cracker crumbs and chocolate chips into the smaller containers, that way I had them ready to go when I had the time to bake.
I made Marc Murphy’s S’mores Cookies recipe as he wrote it. I only changed the name a bit becasuae they are REALLY good. That said, if you don’t have semi-sweet chocolate chips, use milk or bittersweet. If you don’t have graham cracker crumbs, you can easily make your own. Marc mentions to use a stand mixer with this recipe, and I’ve included his note in the recipe card. I didn’t feel the dough was all that stiff. It is a thick dough but if your hand mixer is on the heavy duty side, you should be fine.
There is one caution with this recipe. You add the marshmallows after the cookie has baked for 5 minutes. BE VERY CAREFUL WHEN DOING THIS PART. Remember the pan has just come out of the oven. It’s easy to want to grab it with your bare hand and put it back in the oven. I suggest leaving your oven mitt on one hand while you add the marshmallows with the other. If you add them before you put the sheet pan in the oven, they will fall off the cookie and those that may stay, will be totally melted and you’ll lose the marshmallow flavor. Don’t try to shortcut this step, just do it very carefully.
- 1 ¼ cup (5 ½ ounces) all-purpose flour
- 1 cup (3 ¾ ounces) graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons (6 ounces) unsalted butter, softened
- ½ cup (3 ½ ounces) granulated sugar
- ½ cup (3 ounces) packed light brown sugar
- 1 large egg, at room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (10 ounces) semisweet chocolate chips
- ¾ cup mini marshmallows
Preheat the oven to 350°F; position the rack in the middle of the oven. Line three rimmed baking sheets with Silpat mats or parchment paper.
In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy.
Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined.
Add the flour mixture and mix on low speed until combined. Fold in the chocolate chips.
Scoop golf ball–sized balls of the dough and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
The cookie batter is much easier to make when you have a stand mixer. However, those of you with just a hand mixer can certainly make this cookie dough, you just need a steady hand to keep the mixer stable.