Perfect S’more Cookies
A recipe for the perfect s’more cookie. A traditional summer treat turned into an incredible cookie that not only tastes amazing but stays soft.
I watched America’s Got Talent for the first time in my life. Magic baffles me. Some things just don’t make sense. Some times you know it’s just tricking the eye, but other things… how in the world??? And then there’s the young opera singers. Wow.
Also, I’m still totally obsessed with SYTYCD (because for whatever reason it’s just easier to type out the initials, but it’s kind of not too). Are you watching? I’m totally impressed and in awe by how talented these kids are. I mean they’re really just kids to me!
And then there’s the food shows. Someone please tell me food truck race is a summer thing too because I kind of need that to come back. It’s fun.
I’ve been holding out on you. And for that, I’m deeply sorry.
These are the most amazing cookies I’ve ever made and even ever had made by anyone else in my life. I’m not even slightly kidding on this. They’re better than snickerdoodles and any oatmeal cookie, thick or chewy. They’re better than any gingerbread cookie you throw my way. All of that, is saying a lot! These are amazingly crazy good, just flat out perfect.
Somehow in the baking process, the cookies eat the graham crackers. That’s not a bad thing. It’s like the cookie is devouring itself. Flavor throughout. And let’s not forget the big chunks of chocolate. And the perfect amount of marshmallow in each cookie. Not too much or too little, just right. Clearly we’re having a Goldilocks moment here.
Have I mentioned how amazingly soft these stay, in addition to being the most delicious cookies I’ve ever eaten? I’m talking these stay soft for days and days… IF the cookies make it that long – they’ll still be soft. Of course they won’t last that long because you’ll want to eat them right away – for breakfast, lunch and dinner, but if they do last that long, they’ll still be awesome. Just as perfect as the first day, if not better.
I’ve said it before, and I’ve always meant it, but I mean it 200x more this time.
You NEED to make these. They are life changing cookies.
More cookie recipes to try:
Cake batter funfetti chocolate chip cookies
Applesauce oatmeal cookies
World peace cookies
Biscoff oatmeal chocolate chip cookies
Lemon sugar cookies
Jumbo dark chocolate chunk oatmeal cookies
Pumpkin snickerdoodle cookies
Gingerbread kiss cookies
Yield: 2 dozen cookies
Prep Time: 24 hours
Cook Time: 13-15 minutes
Perfect S'more Cookies
A traditional summer treat turned into an incredible cookie that not only tastes amazing but stays soft.
- 10 Tbsp unsalted butter, softened
- 1/2C plus 2 Tbsp brown sugar
- 1/2C plus 1 Tbsp granulated sugar
- 1 egg
- 1 tsp vanilla
- 1C cake flour
- 3/4C bread flour
- 1/2 tsp plus 1/8 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp course sea salt
- 1C mini Hershey's chocolate kisses
- 1/2C crushed graham crackers
- 1C mini marshmallows
In a large bowl or stand mixer, cream butter and sugar. Mix in egg and vanilla, followed by both flours, baking soda, baking powder and salt. Mix until combined and smooth. Stir in chocolate kisses, mini marshmallows and crushed graham crackers by hand. Transfer dough to a large bowl, cover and chill for 24 hours or at least overnight.
Preheat oven to 350 degrees. Bring dough to room temperature. Form slightly larger than golfball size balls of dough, being sure to not have marshmallows on the bottom or lower sides of the ball. It's best to press marshmallows into the center of the dough when possible as the cookies will hold their shape better while cooking. Place balls of dough 2" apart on a baking sheet lined with a silicone baking mat.
Bake for 13-15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes prior to carefully transferring to a wire rack to cool completely. Store cookies in an airtight container.
Adapted from Baked by Rachel