S'mores Cookie Recipe

Butter: Adds richness and moisture to the cookies.

Brown sugar: Provides a deep, caramel-like sweetness and helps keep the cookies soft.

Granulated sugar: Adds sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the flavor of the cookies.

All-purpose flour: Forms the base of the cookie dough.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Chocolate chips: Provide bursts of chocolatey goodness in every bite.

Mini marshmallows: Add a gooey, chewy texture reminiscent of traditional s'mores.

Graham cracker crumbs: Give the cookies a crunchy texture and classic s'mores flavor.

When creaming together the butter, brown sugar, and granulated sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugars, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, the cookies may spread too much during baking.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookies a slight coconut flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in a 1:1 ratio.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works well as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content.

• chocolate chips - Substitute with carob chips: Carob chips offer a similar texture and sweetness but are caffeine-free.

• mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used in a similar quantity, though it may spread more during baking.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a good alternative.

• To keep your s'mores cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you prefer a longer storage period, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for about two weeks. Just remember to let them come to room temperature before enjoying them for the best texture.
• For those who love to plan ahead, freezing the cookie dough is a fantastic option. Scoop the dough into individual portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They can be frozen for up to three months.
• When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
• If you have already baked the cookies and want to freeze them, allow them to cool completely. Then, layer the cookies between sheets of parchment paper in an airtight container or a freezer-safe bag. They can be frozen for up to three months.
• To enjoy frozen s'mores cookies, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for a few minutes until they are soft and gooey again.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Place the s'mores cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent over-browning.
  4. Heat for about 5-7 minutes, or until the chocolate chips and mini marshmallows are gooey again.
  5. Allow them to cool slightly before enjoying.

• Microwave Method

  1. Place a s'mores cookie on a microwave-safe plate.
  2. Microwave on medium power for 10-15 seconds.
  3. Check the cookie; if it needs more time, microwave in 5-second intervals until the chocolate chips and mini marshmallows are soft and melty.
  4. Let it cool for a few seconds before eating.

• Toaster Oven Method

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the s'mores cookies on a small baking tray.
  3. Heat for about 5 minutes, keeping an eye on them to ensure they don't overcook.
  4. Remove and let them cool slightly before serving.

• Air Fryer Method

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the s'mores cookies in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure they don't burn.
  4. Allow them to cool for a minute before enjoying.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the wet and dry ingredients separately before mixing them together.

• Electric mixer: Helpful for creaming together the butter, brown sugar, and granulated sugar until light and fluffy.

• Spatula: Useful for scraping down the sides of the mixing bowl and folding in the chocolate chips, mini marshmallows, and graham cracker crumbs.

• Whisk: Used to whisk together the flour, baking soda, and salt in a separate bowl.

• Measuring cups: Necessary for accurately measuring out the ingredients such as flour, sugars, and graham cracker crumbs.

• Measuring spoons: Used for measuring smaller quantities like baking soda, salt, and vanilla extract.

• Baking sheet: The surface on which you will drop spoonfuls of dough to bake the cookies.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Cooling rack: Allows the cookies to cool completely after baking, ensuring they don't become soggy on the bottom.

• Spoon or cookie scoop: Used to drop spoonfuls of dough onto the baking sheet, ensuring even-sized cookies.

Prepare ingredients ahead: Measure and soften butter in advance. Pre-measure brown sugar, granulated sugar, and graham cracker crumbs.

Use a stand mixer: A stand mixer can cream the butter and sugars faster and more efficiently than by hand.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save time.

Portion dough with a scoop: Use a cookie scoop to quickly and evenly portion out the dough.

Line baking sheets: Use parchment paper or silicone baking mats to reduce cleanup time.