Chewy S’mores Cookies
Yield: about 2 dozen cookies
  • 12 tablespoons of butter, softened (1½ sticks)
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 1 egg and 1 yolk
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz semi sweet chocolate, chopped
  • 1½ cup mini marshmallows
  • 3 graham crackers, broken into small bits.
  1. Preheat oven to 350F. Prepare two cookie sheets with parchment paper or a sil-pat. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy. Add the egg, yolk and vanilla, beat until combined.
  3. Sprinkle the flour, baking soda and salt over the wet ingredients and mix on low until just combined. Fold in the chocolate, graham crackers and 1 cup of marshmallow.
  4. Use a 1½ inch sized scoop to potion cookies 2-3 inches apart on the cookie sheet. Nestle a couple more marshmallows into the dough ball.
  5. Bake for 10-12 minutes or until slightly golden around the edges. Let cool on cookie sheet for 5 minutes before transferring to a wire rack.
  6. If desired, lightly toast the marshmallow on the top of each cookies until melty.
Base cooke adapted from Baking Illustrated.
Recipe by The Baker Chick at