Easy Smores Cookies
The best chewy and soft Smores cookies loaded with all things smores! Cookie batter mixed with Hershey chocolate, graham crackers, and mini marshmallows.
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Servings 24 cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted and cool
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 cups semi-sweet chocolate chips**
- 1 cup Hershey chocolate** chopped
- 1 cup graham crackers crushed
- 2 cups mini marshmallows
Instructions
- Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder and salt in a bowl. Set aside.
- In another bowl, whisk the cooled melted butter, brown sugar, granulated sugar, vanilla, and eggs.
- Once combined, add in the dry ingredients and mix to combine.
- Add in the chocolate chips, marshmallows, and crushed graham crackers and mix again to combine. morsels and combine. Cover the batter and chill for atleast 30 minutes. (You can chill up to 3-4 days) If you prefer, shape the cookie balls before chilling.
- Using a 2-inch cookie scoop, divide the dough into 24 scoops, adding to the lined baking sheet. Chill the cookie dough for 30 minutes. (You do NOT want to skip the chilling time.)
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Using your hands, shape the scoops of dough into round cookie balls, placing onto the baking sheet 1-2 inches apart from each other.
- Bake at 350°F for 10-12 minutes until slightly golden and remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes. (For a prettier presentation, top the cookies with extra marshmallows and chocolate.)
- Serve warm or cooled.
Notes
**You can use only use chocolate chip morsels or chopped Hershey's bar chocolate. Just use 2 cups of whichever you use.