Imagine biting into a cookie that captures the entire magic of a campfire s'more - but with a gourmet twist that will make your taste buds dance! These Marshmallow Stuffed S'more Cookies are not just a dessert; they're a nostalgic journey wrapped in a crispy, gooey, chocolatey package. Perfect for those who love classic campfire treats but want something extraordinary, these cookies promise to transform your ordinary baking experience into an unforgettable culinary adventure that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 12 marshmallows
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then blend in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, salt, and graham cracker crumbs until well combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a spatula, distributing them evenly throughout the dough.
- Scoop approximately 2 tablespoons of cookie dough and flatten into a disc. Place a marshmallow in the center of the disc.
- Carefully wrap the dough around the marshmallow, completely encasing it and sealing the edges to prevent marshmallow from leaking during baking.
- Place stuffed cookie dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: For extra indulgence, drizzle melted chocolate over cooled cookies or sprinkle with additional graham cracker crumbs.
Tips
- Ensure your butter is truly softened but not melted to achieve the perfect cookie texture.
- When encasing the marshmallow, make sure the dough completely seals around it to prevent leaking during baking.
- Use a light hand when mixing dry ingredients to keep the cookies tender and not tough.
- For a more intense s'more flavor, toast the marshmallow slightly before encasing it in the dough.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store cookies in an airtight container to maintain their soft, chewy texture.
- For an extra decadent touch, serve warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
