A chocolate marshmallow lover’s dream come true!
What’s a gal to do but make chocolate and marshmallow S’mores Cookies?
Add the marshmallows in the last few minutes of baking.
Emma Christensen
Any sooner and the marshmallows melt and totally disappear into the cookie.
I did not get anywhere near my quota of campfires or s’mores this summer.
So, these cookies are filling a definite void in my life.
Emma Christensen
But we are also partial to chopped baking chocolate.
Semi-sweet, milk or dark?
It’s a matter of personal preference.
Emma Christensen
For this recipe, we recommend a semi-sweet or dark chocolate to counterbalance the sweetness of the marshmallows.
Guittard and Ghirardelli’s make good bittersweet options.
Whole Foods also has chocolate chunks available in their 365 brand.
Emma Christensen
Variations to Try: Nuts, Pretzels, and More!
Once they are frozen enough, move them to a freezer-safe, zip-top bag or airtight container.
Bake a couple of minutes longer.
Emma Christensen
Then, follow the instructions for adding the marshmallows near the end of baking.
More Fun Marshmallow Recipes to Try!
Older marshmallows from an already-open package can be used, but may take a little longer to bake.
Emma Christensen
Just know that older marshmallows may not fully melt.
Process in pulses until the crackers are completely broken down into crumbs.
(Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)
Emma Christensen
Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl.
Pick out any large pebbles of hard brown sugar that you see.
Scrape down the sides of the bowl and the beater.
Emma Christensen
Scrape down the sides of the bowl and the beaters.
Add the graham cracker and flour mixture all at once.
Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.
Emma Christensen
Scrape down the sides of the bowl and the beater.
Cover the bowl and refrigerate for at least 30 minutes or up to three days.
(Or freeze in individual scoops for up to 3 months.)
Emma Christensen
Place a rack in the middle of the oven.
Line two baking sheet with silicon baking mats or parchment.
I usually bake my cookies one sheet at a time to help them bake evenly.
Emma Christensen
Space the cookies about 2 inches apart.
Bake the cookies for 10 minutes, then remove from the oven.
Gently press 3 to 4 mini marshmallows into the tops of each cookie.
Emma Christensen
(See Recipe Note for more ways to tinker with when to add the marshmallows.)
The marshmallows will continue to melt after the cookies come out of the oven.
Transfer the cookies to a wire cooling rack to cool completely.
Emma Christensen
Continue baking in batches until all the cookie dough and marshmallows have been used.
The marshmallows may stick to the wax paper; just gently peel the paper away when removing the cookies.
Emma Christensen
Emma Christensen
Emma Christensen
